New Update
| Main ingredients | Small prawns, Basmati rice, Lemon juice, Green chillies, Ginger, Garlic, Fresh coriander leaves, Fresh mint leaves, Fresh scraped coconut, Cinnamon, Black cardamoms, Star anise, Cloves, Cumin seeds, Onions, Coconut milk |
| Cuisine | Maharashtrian |
| Course | Rice |
| Prep time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- ¾ cup shelled and deveined small prawns
- 1½ cups basmati rice, soaked for 20 minutes and drained
- 1 teaspoon lemon juice
- Salt to taste
- 3 green chillies, roughly chopped
- 1 inch ginger, roughly chopped
- 6-7 garlic cloves, roughly chopped
- ½ cup fresh coriander leaves
- 12-15 fresh mint leaves
- ½ cup scraped fresh coconut + for garnish
- 3 tablespoons oil
- 1 inch cinnamon
- 4 black cardamoms
- 2 star anise
- 4 cloves
- 1 teaspoon cumin seeds
- 2 medium onions, finely chopped
- ½ cup coconut milk
- Chopped fresh coriander leaves for garnish
Method
- Take prawns in a bowl, add lemon juice and salt and mix well. Set aside for 10-15 minutes.
- Put green chillies in a grinder jar, add ginger, garlic, coriander leaves, mint leaves, coconut and ¾ cup water and grind to a fine paste.
- Heat oil in a deep non-stick pan, add cinnamon, black cardamoms, star anise, cloves and cumin seeds, mix and sauté for 1 minute.
- Add onions, mix and sauté till golden brown. Add the ground paste, mix and sauté for 30 seconds.
- Add marinated prawns, mix and sauté for 2-3 minutes.
- Add rice, coconut milk and 2 cups hot water and mix well. Add salt and mix.
- Once the mixture comes to a boil, cover and cook on medium heat for 10-15 minutes.
- Transfer onto a serving plate, sprinkle coconut and coriander leaves and serve hot.
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