• Prawns ½ kg
  • Turmeric powder ½ tsp
  • Chili powder 1 tsp
  • Lemon juice 1 tsp
  • Salt to taste
  • Ingredients for Masala
  • Onion sliced3
  • Tomatoes chopped 2
  • Ginger garlic paste 1 ½ tbsp
  • Green chilies ground5 – 7
  • Turmeric powder ¼ tsp
  • Yogurt 2 tbsp
  • All spice powder1 tsp
  • All spice powder ½ tsp
  • Mint leaves chopped8 – 10
  • Coriander leaves chopped½ cup
  • Salt to taste
  • Oil 2 tbsp
  • Ingredients for Rice
  • Rice 2 cups
  • Cloves 5
  • Cardamom 2
  • Cinnamon stick 2 small pieces
  • Bay leaf 1
  • Pepper corns 10
  • Fennel seeds ½ tsp
  • Salt to taste
  • Saffron essence 1 tsp
  • Milk 2 tbsp
  • Fried onions to garnish
  • Cashews and raisins to sprinkle


Marinate the prawns with Turmeric powder, Chili powder, lemon juice and Salt. Leave aside for at least 1 hr in the refrigerator.

Heat oil shallow fry the prawns for 4-5 minutes. Do not overcook, prawns become hard. Remove and keep aside.

In the same pan, add thinly sliced onion and salt to left over oil and sauté until they are soft and light golden brown.

Add the ginger-garlic and green chili paste and sauté.
Add the chopped tomatoes and turmeric powder and cook until tomatoes are done.

Add in the yogurt and mix it well. Add the fried prawns, cover and cook on low flame for 5 minutes.

Add half the chopped coriander leaves, mint leaves and 1 tsp garam masala. Cover and cook for another 3 minutes. Remove from fire and keep aside.

Wash the rice, soak for 30 minutes and drain. Boil enough water in a deep vessel to cook 2 cups rice.

Add the whole spices and enough salt to the boiling water. Add the rice and cook till it is done. Drain the water immediately.

Spread a layer of rice in the bottom of a large pan and pour prawn masala over the rice. Now add the rice and repeat the process.

Sprinkle ghee or oil, a pinch of garam masala, chopped coriander leaves and saffron essence and milk, let simmer on very low.

Just before serving, garnish with fried onions, cashews and raisins.Serve with raita.

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