Ingredients:

• For the chemmeen masala:
• 20 prawns, shelled and de-veined
• 1 tsp – chilli powder
• 1/2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• Salt to taste
• 1/2 tsp – Fennel seeds
• 150 gms – onion, sliced
• 3 green chillies, chopped
• 2 tbsp – Ghee
• 5 tbsp – ginger-garlic paste
• 100 gms – tomatoes, sliced
• 1/2 tsp – pepper powder
• 5 tbsp – Yoghurt
• 3 tbsp – Cashewnut paste
• 50 gms – each coriander and Mint leaves, chopped
• Juice of 1 Lemon
• For the Ghee rice:
• 60 gms – ghee150 gms – onions, sliced
• 1 tbsp – Cashewnuts
• 1 tbsp – Raisins
• 2 green Cardamoms
• 2 Cloves
• 2 Bay Leaves
• 4 sticks Cinnamon
• 500 gms – basmati Rice
• 1 liter water
• 1/2 tsp – Garam Masala
• A few drops of rose water

Method:

1. Marinate prawns in half the powdered spices and salt for half an hour. Fry fennel seeds, onions and chillies in ghee until they are soft.
2. Add ginger-garlic paste and saute.
3. Add the tomatoes, remaining powdered spices and pepper and saute for a minute.
4. Add the rest of the ingredients and fry.
5. Add prawns and cook till done.
6. To make the rice, heat ghee in a large pan and fry half the onion until golden brown.
7. Drain and set aside.
8. Add cashew nuts and raisins to the pan and fry.
9. Remove and set aside. Saute the remaining onions in the ghee and add whole spices.
10. Add rice and fry for 5 mins on low heat. Add water.
11. Cook uncovered on high heat.
12. When water is reduced, lower the heat, sprinkle garam masala and rose water over it, cover tightly and cook till done.
13. Layer rice with prawn masala and bake, or serve with prawn masala on the side.