Ingredients
500 g� � � � � � �Prawn 16/20, peeled
10 g� � � � � � � �Whole Garam Masala
2 g� � � � � � � � �Kalpasi
2 g� � � � � � � � �Marathi Mukku
2 g� � � � � � � � �Star Anise
2 g� � � � � � � � �Fennel
1 pc� � � � � � � � Bay Leaf
100 g� � � � � � � Onion, sliced
50 g� � � � � � � � Tomato, diced
50 g� � � � � � � �Ginger Garlic Paste
25 g� � � � � � � � Red Chilli Powder
50 g� � � � � � � � Ghee
50 g� � � � � � � � Green Chilli
50 ml� � � � � � � Curd
10 ml� � � � � � � Lemon Juice
5 g� � � � � � � � �Garam Masala Powder
2 g� � � � � � � � � Saffron
25 g� � � � � � � � Coriander, chopped
20 g� � � � � � � � Mint, chopped
400 g� � � � � � � Basmati Rice
Method
- Heat the oil and add whole garam masala, allthe spices, sliced onion and green chilli.
- Wait for the mixture to turn brown then add ginger garlic paste and saut�. Add the chilli powder and tomato, then saut� once more.
- Add the chilli powder, curd, coriander leaves, mint leaves, prawn andgaram masala powder. Cook for a minute, add lemon juice and check the seasoning.
- Take 3/4 cooked basmati rice and keep layering for dum by adding the prawn jholat the bottom of the pan and the rice on top, followed by saffron ghee.
- Cover the pan with a silver foil and keep it on the hot plate for 8 to 10 minutes.
- Serve hot with chopped coriander leaves as garnish.
