500 gm - Prawns
1 to 2 tsp - Red chili powder
1/2 tsp - Turmeric powder
Salt to taste
Clean prawns well and mix in with red chili powder, turmeric powder and salt. Cook prawns in this masala. Add some oil and fry well. Set aside.
1 cup - Basmati rice
1.5 cup - water
1/2 cup - Peas
1 - Cinnamon stick
3 - 4 - Cloves
2 - Black Cardamom
2 - Bay leaves
1 - Big Onion, Sliced thin
2 - Tomato, quartered
1 tbsp - Lemon juice
1 bunch - Coriander leaves, cleaned & chopped
Grind to a paste
4 flakes - Garlic
1 inch - Ginger
2 - Green chili
1 tsp - Fennel seeds/ Perumjeerakam
1 tsp - Poppy seeds / Khus-khus
1 ) Wash Basmati rice, strain well. Set aside.
2 ) Heat oil in a heavy bottom deep pan. Add cinnamon, clove, cardamom and bay leaves.
3 ) Add sliced onion and fry till golden brown in color. Add ground paste, stir and fry. Then add coriander leaves.
4 ) Add rice to the pan. Stir and fry the rice for 2 to 3 minutes. Add peas, cooked prawns and tomato. Stir and mix on a low heat.
5 ) Meanwhile boil 1.5 cup water and add this water to the rice. Add lemon juice and salt to taste.
6 ) Close with a lid and cook on a low heat till the rice is cooked. Take off the stove.
Serve hot with raita, pappadom and coriander chutney.
Make stock with the prawns shell. This will enhance the flavor. For this recipe, instead of water, use 1.5 cups of stock, made by boiling prawns shell in water.