Halwai September 12, 2019

Ingredients:

• 300 g – basmati Rice
• 300 g – Prawns
• 2 chopped Onions
• 2 tsp – ginger-garlic paste
• 1.5 tbsp – Kashmir chilli powder
• 2 tbsp – coriander powder
• 1/2 tsp – Garam Masala powder
• 1/4 tsp – Turmeric powder
• 2 chopped Tomatoes
• 3 green chillies, slit
• 1 tbsp – Poppy Seeds
• 3 Bay Leaves
• 2 Cinnamon stick
• 4 Cloves
• 4 green Cardamom
• Mace – a small piece
• 1 tbsp – caraway seeds/shah Jeera
• 3/4 cup – Curd
• 2 tbsp – Cashew nuts
• salt to taste
• 2 tbsp – oil or Ghee
• 2 tbsp – chopped Coriander leaves
• 375 ml – water

Method:

  1. Clean the prawns and marinate it with 1/2 tablespoon chilli powder, 1 teaspoon ginger-garlic paste, a pinch of turmeric powder and salt. Keep aside for 10 minutes.
  2. Soak rice for 30 minutes.
  3. Heat a pan and cook the prawns on low heat till the water is absorbed. Drain onto a plate and keep aside.
  4. Heat oil in a pan. Add the bay leaf, cloves, cardamom, mace, cinnamon, poppy seeds, caraway seeds and cashew nuts and fry for 2 minutes or till they crackle.
  5. Add the chopped onion and green chillies and saute till golden brown. Add the remaining ginger-garlic paste and fry till oil separates.
  6. Add the remaining chilli powder, turmeric powder, coriander powder and garam masala powder and saute for a minute. Add the chopped tomatoes and cook till oil separates.
  7. Add the prawns and mix well. Slowly add curd, a little at a time and stir well.
  8. Adjust the seasoning as needed.
  9. Add the soaked rice and stir for 2 minutes. Add water and a dollop of clarified butter and mix well.
  10. Cover and cook till the rice is done.
  11. Garnish with chopped coriander leaves and serve hot.
  12. Recipe Courtesy: Mareena’s Recipe Collections