• 300 gms headless prawns shelled and cleaned
  • 1/2 tsp turmeric powder
  • 1 large onion chopped
  • 1 tsp each of coriander and red chilli powders
  • 1 tsp cumin seeds
  • 4 bay leaves
  • 2 cups long-grain rice, preferably Basmati
  • 4 cups hot water
  • 1 tsp ghee/butter
  • salt to taste
  • Grind to a fine paste:
  • 1 tsp cinnamon pieces
  • 1 tsp chopped ginger
  • 2 green chillies chopped
  • 4 green cardamoms peeled
  • 2 cloves
  • salt to taste
  • water required to grind the paste

Method:

1. Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.

2. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes. Remove the prawns onto a plate.

3. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.

TIPS:
* The prawns need not be of a big size for this dish.
* Basmati is an aromatic long-grain rice variety. Any other long-grain rice would do as well.

Serve hot with: Cucumber in Yogurt (Kheere ka Raita)