Prawn And Carrot Rice A unique combination of prawns, rice and carrots. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Dec 2015 in Recipes Course New Update Main Ingredients Prawns (kolambi/jhinga), Carrots Cuisine Fusion Course Rice Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Advertisment Ingredients list for Prawn And Carrot Rice 3/4 cup cup Prawns (kolambi/jhinga) 3 medium Carrots 2 cups cups Basmati rice 5-6 Black peppercorns 2 Bay leaves 1 inch stick Cinnamon 2 Black cardamoms 3-4 Green cardamoms 2-3 Cloves 2 large Onions chopped 1 teaspoon Red chilli powder 1 inch piece Ginger 6-7 cloves Garlic 1/2 teaspoon Cumin seeds to taste Salt 1/2 teaspoons Fennel seed (saunf) powder 2 tablespoons Fresh coriander leaves chopped 2 tablespoons Fresh mint leaves chopped 4-5 tablespoons Oil 1 teaspoon Lime juice Method Advertisment Clean, de-vein and wash the prawns. Apply salt and lime juice. Keep it aside. Pick, clean and soak the basmati rice. Peel ginger and garlic and grind it to a fine paste. Heat oil in a thick bottom vessel, add bay leaves, peppercorns, cinnamon, black cardamoms, green cardamoms and cloves. Sauté for a few seconds. Add onions and sauté (not brown). Add ginger-garlic paste and also red chilli powder, sauté for few seconds. Now add fennel powder, grated carrots, prawns and salt, mix well and sauté it for a 1-2 minutes. Further add the basmati rice, mix it well add 4 cups of water. Now bring it to a boil and keep it on dum to cook on slow heat. Once the rice is cooked, remove and serve garnished with chopped green coriander leaves and mint leaves. Nutrition Info Calories 2346 Carbohydrates 65.2 Protein 369.8 Fat 67.1 #Basmati rice #Carrots #Prawns (kolambi/jhinga) 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