|
Ingredients
|
Quantity
|
|
Basmati rice – washed and soaked for 45
minutes
|
300gms
|
|
Salt
|
to taste
|
|
Lemon juice
|
1 tbsp
|
|
Ghee (clarified butter)
|
175gms
|
|
Onions
|
5
|
|
For the
bouquet garni:
|
|
|
Green cardamom
|
5
|
|
Cloves
|
2
|
|
Bay leaves
|
2
|
|
½ ‘ cinnamon
|
2 piece
|
|
For the
prawns:
|
|
|
Prawns – cleaned, shelled and deveined
|
400gms
|
|
Coconut oil
|
2 tsp (10ml)
|
|
Curry leaves
|
24
|
|
Ginger
|
10gms
|
|
Garlic – sliced
|
12 cloves
|
|
Green chillies – slit lengthwise and
deseeded
|
4
|
|
Coriander powder
|
1 tsp
|
|
Chilli powder
|
½ tssp
|
|
Turmeric powder
|
¼ tsp
|
|
Salt
|
to taste
|
Put all the bouquet garni ingredients in a mortar and pound with a
pestle to break the spices. Fold in a piece of muslin cloth and secure with
enough string for it to hang over the rim of the pan. Put 1 1/2 liters of
water, bouquet garni and salt to taste in a large pan and bring to a boil. Add
rice. Bring to a boil and lower the heat. Add lemon juice and continue to boil,
stirring occasionally, until cooked. Drain and discard the bouquet garni. Heat
oil in a pan. Season with curry leaves, ginger, garlic and green chillies. Stir
over medium heat until the garlic is light golden. Mix coriander powder, chilli
powder and turmeric powder in two tbsp. water to a smooth paste. Add to the
pan. Stir until the moisture evaporates. Add the prawns and salt and sauté for
three minutes. Remove from heat and keep aside.
