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Writer's pictureNandini R Kini

Jhinga Rice / Prawn Rice






Ingredients

1 cup basmati rice soaked in water for 20 mins

15 prawns cleaned and deveined

6 tsp oil/ghee

2 onions sliced

1/2 tsp turmeric powder

1 tsp biryani masala powder

1 tsp lemon juice

Salt to taste

Chopped coriander leaves

6 mint leaves


For the masala paste:

1/2 cup chopped coriander leaves

2 green chillies

1/2 inch ginger

5 garlic cloves

3 cloves

1/2 inch cinnamon

Grind the above into a fine paste


Marinate the prawns with 1/4 cup curd, 1/2 tsp red chilli powder,1/2 tsp ginger garlic paste,1/2 tsp turmeric powder, salt to taste and refrigerate for a minimum of 30 mins




Procedure

  • In cooker heat, oil/ ghee, saute sliced onions till transparent

  • Add the masala paste and fry until the raw smell disappears

  • Add the marinated prawns and fry for 5 mins, followed by turmeric and biryani masala powder

  • Drain water from the rice and add to the prawns, fry for 5 mins, add lemon juice, salt and 1.5 cups of water

  • Close the lid and cook for 2 whistles, turn off the flame

  • Once the steam is released, open the cooker, mix the rice gently with a fork and garnish with chopped coriander leaves and mint leaves

  • Serve hot with any raita of your choice.

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