Arumainayagam Chittaranam Rice and prawns tossed with light spices. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Rice, Prawns Cuisine Karnataka Course Rice Prep Time 31-40 minutes Cook time 31-40 minutes Serve Taste Mild Level of Cooking Moderate Others Non Veg Advertisment Ingredients list for Arumainayagam Chittaranam 200 Rice 500 large Prawns to taste Salt 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder 1 inch stick Cinnamon 4 Cloves 2 tablespoons Ghee 1 teaspoon Cumin seeds 2 medium Onions chopped 1 Green cardamom 1 tablespoon Fresh coriander leaves chopped Method Advertisment Shell prawns. Marinate them in salt, turmeric powder and red chilli powder for twenty minutes. Soak rice for half an hour. Drain. Grind cinnamon and cloves coarsely. Heat ghee in a heavy bottom pan and fry the prawns until done, take out and keep it aside. In the same ghee add cumin seeds. When they begin to change colour, add chopped onions and sauté till soft. Add cardamom, ground cloves and cinnamon. Add the soaked rice and sauté until the rice becomes translucent. Add three cups of hot water and salt to taste and the cooked prawns. Mix and bring to a boil. Lower the heat, cook covered for at least twenty minutes or till done. Garnish with chopped coriander and serve hot. Nutrition Info Calories 1525 Carbohydrates 181.4 Protein 113.8 Fat 37.9 Other Fiber Iron- 34.7mg #Cinnamon #Cloves #Cumin seeds #Fresh coriander leaves #Ghee #Green cardamom #Onions #Red chilli powder #Rice #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article