How to make Arumainayagam Chittaranam -

Rice and prawns tossed with light spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Prawns (प्रॉन/कोलम्बी/झींगा)

Cuisine : Karnataka

Course : Rice

For more recipes related to Arumainayagam Chittaranam checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Chicken Chilli Rice Pudina Chicken Pulao Rajma Biryani Handi Biryani

Arumainayagam Chittaranam

Arumainayagam Chittaranam Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Arumainayagam Chittaranam Recipe

  • Rice 200

  • Prawns 500 large

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Cinnamon 1 inch stick

  • Cloves 4

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions chopped 2 medium

  • Green cardamom 1

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Shell prawns. Marinate them in salt, turmeric powder and red chilli powder for twenty minutes. Soak rice for half an hour. Drain. Grind cinnamon and cloves coarsely.

Step 2

Heat ghee in a heavy bottom pan and fry the prawns until done, take out and keep it aside. In the same ghee add cumin seeds.

Step 3

When they begin to change colour, add chopped onions and sauté till soft.

Step 4

Add cardamom, ground cloves and cinnamon. Add the soaked rice and sauté until the rice becomes translucent.

Step 5

Add three cups of hot water and salt to taste and the cooked prawns. Mix and bring to a boil. Lower the heat, cook covered for at least twenty minutes or till done. Garnish with chopped coriander and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.