Prawn And Carrot Rice

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

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