How to make Prawn And Carrot Rice -

A unique combination of prawns, rice and carrots.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga), Carrots (गाजर)

Cuisine : Fusion

Course : Rice

For more recipes related to Prawn And Carrot Rice checkout Seafood Pulao - SK Khazana. You can also find more Rice recipes like Tamarind and Mustard Rice Murgh Sabz Khichdi Lemon Rice Kaikari Biryani

Prawn And Carrot Rice

Prawn And Carrot Rice Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn And Carrot Rice Recipe

  • Prawns (kolambi/jhinga) 3/4 cup cup

  • Carrots 3 medium

  • Basmati rice 2 cups cups

  • Black peppercorns 5-6

  • Bay leaves 2

  • Cinnamon 1 inch stick

  • Black cardamoms 2

  • Green cardamoms 3-4

  • Cloves 2-3

  • Onions chopped 2 large

  • Red chilli powder 1 teaspoon

  • Ginger 1 inch piece

  • Garlic 6-7 cloves

  • Cumin seeds 1/2 teaspoon

  • Salt to taste

  • Fennel seed (saunf) powder 1/2 teaspoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves chopped 2 tablespoons

  • Oil 4-5 tablespoons

  • Lime juice 1 teaspoon


Step 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.

Step 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).

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.