How to make Prawn And Carrot Rice -
A unique combination of prawns, rice and carrots.
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 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
Method
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.
Nutrition Info
Calories : 2346 Kcal
Carbohydrates : 65.2 gm
Protein : 369.8 gm
Fat : 67.1 gm
Other : 0
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
