Ingredients:

• 12 to 16 – medium sized Prawns
• 1.5 cups – Basmati Rice
• 1/2 cup – grated fresh Coconut
• 3 tbsp – homemade mint-coriander chutney
• 3 to 4 – Cloves
• 1 – Cinnamon stick
• 1 – black cardamom/badi elaichi
• 2 – Bay Leaves
• 1 tbsp – Lemon juice
• 2.5 cups – warm water
• 1/2 cup – 100% fat free Half ‘n’ Half (can substitute with thick Coconut Milk )
• Salt to taste
• Oil as required
• Ingredients for green Chutney:
• 1/2 cup – Mint leaves
• 1.5 cup – Coriander leaves
• A handful of roasted groundnuts
• 1/2 tsp – cumin seeds, roasted
• 2 pieces – ginger, sliced
• 1 – medium sized red onion, chopped
• 2 – Green chillies
• Juice of half a Lemon
• Salt to taste
• 1 tbsp – oil
• Ingredients for Orange Raita:
• 2 – oranges, sliced into cubes
• 1 cup – Curd
• salt and pepper to taste
• A pinch of chaat masala, optional

Method:

1. Soak rice in cold water for at least half an hour, drain water and keep aside.
2. De-shell and de-vein the prawns; retain the tails as it adds more flavour to the dish.
3. Marinate the prawns in a pinch of salt and a tbsp of lemon juice.
4. Add all the ingredients for the chutney in a blender and make a coarse paste.
5. Take 3 tbsp of this chutney and keep the rest for later use.
6. In the blender, add half a cup of grated fresh coconut, 3 large tbsp of the chutney, and blend to a fine paste adding a little water.
7. Heat a tbsp of oil in the pan, add the bay leaves, cloves, cinnamon and cardamom.
8. When you get a nice aroma of the spices, add the masala and fry for 2 to 3 minutes by stirring constantly.
9. Add the prawns, mix well and cook for a minute or so .
10. Add the soaked rice with 2.5 cups of lukewarm water and 1/2 cup of 100% fat free half ‘n’ half/heavy coconut milk.
11. Add salt if required (since the chutney already has salt in it), and stir gently.
12. Once it comes to a boil, cover and cook for 7 to 8 minutes on medium-high heat .
13. Note: Use twice the amount of water as the amount of rice.
14. After 7 to 8 minutes of boiling on medium high heat, the amount of water will reduce.
15. Keep the rice on “Dum” on the lowest heat settings for 22 to 25 minutes.
16. To keep the pan air-tight, cover with a sheet of aluminium foil and close with lid.
17. Serve hot with Raita or any side dish of your choice.
18. Recipe Courtesy: http://www.onlyfishrecipes.com/