kitchen inn

• Prawns 1 kg


• Rice 1/2 kg
  
• Oil 125 gm


• Onions 2
  
• Hot spices 1 tbs
  
• Yougurt 250 gm


• Lemons 2


• Ground red chillies 2 tbsp


• Turmeric powder 1 tsp


• Curry leaves a few


• Mustard seeds 1/2 tsp


• Bay leaves 4-5


• Black cumin seeds 1/2 tsp


• Green chillies 4-5


• Corriander leves 1/2 bunch


• Ginger garlic paste 2 tbsp


• Salt to taste

METHOD

1. Put water salt and black cumin seeds in pot and bring to boil.


2. Now add previously soaked rice and par boil.Then sieve the rice and put aside.


3. Put prawns ,salt,ginger/garlic paste and lemon juice in abowl and mix well.


4. Heat oil in a pot and cook this mixture in it for 2-3 mins.Take it out of the oil and set aside.


5. In the remaining oil,fry onions and bay leaves.When the onions get golden,add green chillies and finally chopped coriander leaves and cook for 2-3 mins .


6. In a bowl mix yougurt,red chillies,hot spices,turmeric powder and salt.Add this mixture to the onions mixture and fry till oil comes on the surface.Add prawns and cook for 3-4 mins.


7. Heat oil in a frying pan and add mustard seeds and curry leaves for tempering (baghar).


8. Layer a pot with some of the prepared oil and then top it with a layer of prawn mixture.Now add all the rice .Layer the remaining prawn mixture on top of the rice.Spread chopped corinder leves,lemon juice and the remaining oil on top of the pramn mixture and keep on dum.