Ingredients:
For the Masala:
Prawns – 20, shelled and deveined
Red Chilli Powder – 1 tsp
Coriander Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Salt as per taste
Fennel Seeds – 1 tsp
Onions – 1 cup
Green Chillies – 3, chopped
Ghee – 2 tblsp
Ginger Garlic Paste – 3 tblsp
Tomatoes – 1/2 cup, sliced
Pepper Powder – 1/2 tsp
Plain Yogurt – 5 tblsp
Cashewnut Paste – 3 tblsp
Juice of 1 Lemon
Mint Leaves – 1/4 cup
Coriander Leaves – 1/4 cup
For the Ghee Rice:
Ghee – 1 cup (or more)
Onions – 3/4 cup, sliced
Cashewnuts – 1 tblsp
Raisins – 1 tblsp
Cloves – 2
Green Cardamoms – 2
Bay Leaves – 2
Cinnamon – 4 one inch sticks
Basmati Rice – 500 gms
Water – 1 litre
Garam Masala Powder – 1/2 tsp
Rose Water – 1 to 2 drops (optional)
Method:
1. Mix 1/2 tsp red chilli powder, 1/4 tsp coriander powder, 1/4 turmeric powder, salt, 1/4 tsp pepper powder with the prawns.
2. Let the prawns marinate for 30 minutes.
3. Fry fennel seeds, onions, and chillies in ghee until the onions are soft.
4. Add ginger-garlic paste and saute well.
5. Add the tomatoes, remaining spices and saute for a minute.
6. Add the rest of the ingredients and fry well.
7. Now add prawns and cook till done.
8. To cook the rice, heat ghee in a large pan and fry half the onion until golden brown.
9. Drain and set aside.
10. Add cashewnuts and raisins to the pan and fry.
11. Remove and set aside.
12. Saute in the remaining onions in the ghee and add the whole spices.
13. Add rice and fry for 5 minutes on low flame.
14. Add water and cook uncovered on high heat.
15. When the water has reduced, lower the heat.
16. Sprinkle garam masala powder and rose water.
17. Cover with a lid and cook till done.
18. Serve the ghee rice with prawn masala on the side.
