2 1/2 cups (500 g) 17 1/2 fl oz Rice, Basmati, washed in a number of changes of water, soaked in water to cover for 30 minutes, drained
400 g (14 oz) Prawns, peeled, deveined, washed and pat dried
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1 1/2 tsp (2 g) Cumin (jeera) powder
3/4 cup Tomatoes, chopped
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup (100 ml) 3 1/2 fl oz Coconut milk
Salt to taste
15 Cloves (laung)
2 Cinnamon (dalchini), 2 inch sticks
5 Green cardamom (choti elaichi)
Salt to taste
1 3/4 tbsp (25 g) Cashew nuts (kaju), fried until golden brown
1 cup (120 g) 4 oz Onions, sliced, fried until golden brown
400 g (14 oz) Prawns, peeled, deveined, washed and pat dried
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
1 1/2 tsp (2 g) Cumin (jeera) powder
3/4 cup Tomatoes, chopped
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup (100 ml) 3 1/2 fl oz Coconut milk
Salt to taste
15 Cloves (laung)
2 Cinnamon (dalchini), 2 inch sticks
5 Green cardamom (choti elaichi)
Salt to taste
1 3/4 tbsp (25 g) Cashew nuts (kaju), fried until golden brown
1 cup (120 g) 4 oz Onions, sliced, fried until golden brown
Grind to a paste with 1/4 cup water:
1 Ginger (adrak), 1 inch piece, peeled, chopped
6 Green chillies, chopped
8 Garlic (lasan) cloves
6 Green chillies, chopped
8 Garlic (lasan) cloves
method
1. Heat the oil in a deep pan; add ginger, green chilli-garlic paste and cumin powder; saute until the water evaporates. Add the tomatoes and saute until they soften and darken in colour. Add the yoghurt. Stir to mix well and continue to cook until the yoghurt is absorbed and the oil rises to the surface.
2. Add the coconut and then a few seconds later add coconut milk and salt. Stir to mix well and continue to cook until the gravy thickens. Add the prawns and bring to the boil. Turn off the heat. Pour the prawns with the sauce into an ovenproof pan. Keep aside.
3. Bring 5 - 6 cups water to a rapid boil. Add cloves, cinnamon sticks, green cardamom, and salt. Add the rice and boil for 6-7 minutes. Drain the rice and spread it on top of the prawns. Spread the cashew nuts and fried onions. Make a few wells in the rice all the way to the bottom to allow the steam to escape.
4. Cover the pan with an aluminium foil and then with a tight-fitting lid. Put the pan in a preheated oven (170°C / 325°F) for 15 minutes. Mix before serving.
2. Add the coconut and then a few seconds later add coconut milk and salt. Stir to mix well and continue to cook until the gravy thickens. Add the prawns and bring to the boil. Turn off the heat. Pour the prawns with the sauce into an ovenproof pan. Keep aside.
3. Bring 5 - 6 cups water to a rapid boil. Add cloves, cinnamon sticks, green cardamom, and salt. Add the rice and boil for 6-7 minutes. Drain the rice and spread it on top of the prawns. Spread the cashew nuts and fried onions. Make a few wells in the rice all the way to the bottom to allow the steam to escape.
4. Cover the pan with an aluminium foil and then with a tight-fitting lid. Put the pan in a preheated oven (170°C / 325°F) for 15 minutes. Mix before serving.
serving amount
serves: 4
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