This is my Mom’s recipe and is a palate pleaser. I have also tried the layering method of the briyani. This one here is a one pot method. The recipe calls for whole prawns since we would be using up the stock from the shells and the head to heighten the flavours of the dish. In all, this is a easy dish and worth a try.
Measuring cup used : 160 ml
Serves : 2-3
Prawns: 150-200 gms , deveined and head, tail removed for use later
Red Chilli powder : 1/2 tsp
Green chilies : 1 or 2
Turmeric : 1/2 tsp
Coriander powder : 3/4 tsp
Ginger garlic paste : 1/2 tsp + 3/4 tsp
Lime juice : 1 tsp
Zeeraga samba rice : 1. 5 cups soaked in water for 30-45 mins
Whole spices : 2
2 cardamon , 1 inch cinnamon, cloves 2-3, fennel seeds crushed -1/2 tsp
Oil : 2 tbsp + 1 tbsp
Ghee : 1 tsp
Onion : 1 medium, sliced
Tomato : 1 medium sliced
Rub a little turmeric, chilli powder ,ginger garlic paste (1/2 tsp) salt over the prawns and keep aside for 5-10 mins
In a small pan pour about 160 ml water, add the head and tail and let it come to a boil for about 4-5 minutes add a dash of turmeric and salt and turn off heat. Drain and squeeze all the juices from the meat.
In a pressure pan, heat 1 tbsp oil and cook the prawns for about 2-3 minutes, remove.
To the same pan add the remaining oil, add the whole spices, let it cook
Add the onions and let it cook to become soft completely.
Add the ginger garlic paste and the green chillies and the chopped coriander and mint leaves
Add the yoghurt (curd) and keep frying till oil separates.
Now add the tomatoes . Let the tomatoes cook for about 2-3 mins
Add water. For 1.5 cups I used 2 Cups water and 1 cup stock from the meat.
When it comes to a boil add the drained rice. And when it boils again, add the prawns
Now pressure cook on medium high for 2 whistles.
Turn off and open after 15 mins. This is important for the rice to soak in and absorb the water and swell up.
Fluff with a fork and serve with raita or yoghurt based salad.
Local Picks :
Tiger Prawns from the Market, in Findon