This is a recipe for Prawn Rice, called in Hindi as Jhinga Pulao or Jhinga Bhat. This is great recipe prepared in the traditional Konkani Maharashtrian style. This recipe is similar to the Recipe for Mushroom Rice.This is the reason most of the ingredients are common. Instead of the Mushrooms all you have to do is add Prawns.
Again I am listing all the ingredients.
Preparation Time: 45 Minutes
Serves: 4 Persons
2 Cups of Basmati or Delhi Rice
100 gram Prawns [peeled and deveined]
4 cup hot water
1 Onion (Cut medium size)
1 Tomato (Cut medium size)
3 table spoon oil
1st Masala -Coconut Masala
1 cup coconut,
¼ tea spoon Red chill powder,
¼ tea spoon Haldi [Turmeric]
Combine and Grind the above to a paste.
2nd-Masala -Green Masala
6-7 petals Garlic
1 Small peace Ginger
3 Green Chili
½ cup Coriander
Grind all these to a fine paste
2 leavesTamalpatra or Tejpatta [Bay Leaves]
3 sticks Laung [clove]
5 seeds Black pepper,
4 pieces Green elachai [Green Cardamom]
1 Masala elachi [Black Cardamom]
1 tea spoon Sahajeera [Black Cumin seeds]
¼ cup Mint leaves
1½ tea spoon Salt
Wash the rice about 30 minutes before putting in the Cooker and drain the water and keep aside.
Heat one table spoon oil in the frying pan and put the Coconut Masala & stir fry till it becomes dry, put tomatoes, mint leafs, coriander & Prawns and stir for 5 minutes.
Heat two table spoon oil in the Pressure Cooker.
Then add the ingredients of the Tadka.
Then add the Onions
Then put the Rice
Fry and stir the above for 5 minutes on small flame.
The add the Green Masala fry till the color changes and becomes light Brown.
Then add the Prawns and the Coconut Masala.
Add 4 cups of hot water, lemon and salt
Keep on the Pressure Cooker till you get 2 Whistles.