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Prawn And Carrot Rice

A unique combination of prawns, rice and carrots. This is a Sanjeev Kapoor exclusive recipe.

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
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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

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  1. 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.
  2. 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).
  3. 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.
  4. 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
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