Ingredients:
Basmati Rice – 1/2 kg
Prawns – 500 gms, medium, shelled and deveined
Ginger Paste – 1 tsp
Garlic Paste – 2 tsp
Green Chillies – 10
Coriander Leaves – 1 sprig
Lime Juice – 1 cup
Ghee – 1/2 cup
Cinnamon – 2 inch stick
Cloves – 5
Onions – 2, finely chopped
Red Chilli Powder – 1 tsp
Coconut – 1, ground
Salt as per taste
Water as required
Method:
1. Wash and soak rice in water for 20 minutes.
2. Grind the ginger paste, garlic paste, green chillies and coriander leaves.
3. Mix the paste with lime juice.
4. Marinate the prawns with this mixture for 15 minutes.
5. Heat oil in a pan.
6. Fry the cinnamon and cloves.
7. Add onions, red chilli powder and fry lightly.
8. Add the marinated prawns and fry for a few minutes more.
9. Mix coconut with water and extract a thick milk.
10. Mix the coconut milk and water to make 1 litre and bring to a boil.
11. Drain and add rice.
12. When two-thirds cooked, add the prawns and salt.
13. Mix well.
14. Cover and cook on low heat in a preheated oven at 275F/140C for 15 minutes.
15. If you do not have an oven, you can also cook it over medium flame for 15 to 20 minutes.
16. Serve hot.
