Ingredients:

• 2 cups – Basmati Rice
• 2 cups – Chopped Onions
• 3 – Tomatoes, chopped finely
• 2 cups – Large prawns, cleaned
• 2 stems – Lemon grass, cut into 2″ strips
• 7-8 – Saffron strands
• 6-7 – Curry leaves
• 3 tbsp – Ghee /oil
• Coriander leaves for garnishing
• Salt as per taste
• For ground paste:
• 5 – red Kashmiri chillies
• 1/4 tsp – Turmeric powder
• 1/2″ – Ginger
• 2 – Garlic pods
• 1 tbsp – Cumin seeds
• 2 – Cloves
• 10 – Peppercorns
• 2 Cardamom
• 3-4 – Green chillies
• 1/2 tbsp – Fennel seeds

Method:

1. Wash the rice and soak for 40 minutes.
2. Boil the rice with water, salt and lemon grass.
3. When cooked, drain the water and remove the lemon grass from the rice.
4. Roast saffron in a skillet.
5. Crush and mix it with rice.
6. Heat ghee /oil in a pan.
7. Fry the onion till it turns brown.
8. Remove half the onion and keep aside.
9. Add the ground paste and curry leaves.
10. Saute for 3-4 minutes.
11. Add tomatoes and salt. Mix it well.
12. Add prawn and let it cook for 15-20 minutes.
13. Layer it on the rice.
14. Garnish with coriander leaves.

Recipe courtesy of Navaz Dhalla