Ingredients:
1 1/2 cups basmati rice ( long grain)
600 g headless prawns
2 medium onions
3 -5 sprigs fresh coriander leaves
2 green chilies
2 tablespoons oil
2 bay leaves
2 cloves
1 inch cinnamon sticks
2 green cardamoms
2 black cardamom pods
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
3 tablespoons coconut milk
salt
1 tablespoon fresh coconut, for garnishing ( scraped)
Directions:
Pick, wash and soak rice in 3 cups of water for 30 minutes.
Drain.
Keep aside.
Peel, wash and thinly slice onions.
Clean and wash the corriander leaves.
Wash and slit the green chillies.
Shell, de-vein and wash prawns extremely well.
Now, heat oil in a thick-bottom pan.
Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms.
Stir-fry for a minute.
Add onions.
Saute until they turn pink.
Add 3 cups of water, turmeric powder, lemon juice and green chillies.
Bring to a boil.
Add rice.
After a minute, stir in prawns, salt to taste and coconut milk.
Stir till the rice absorbs all the water.
Cover with a lid.
Cook on low flame till the rice and prawns are fully cooked.
Garnish with finely chopped fresh corriander leaves and freshly scraped coconut.
Serve hot!
Servings: 4-5
Time preparation: 40 min.
Time total: 85 min.