Ingredients Whole spices:
2 Bay leaves,
4-5 black peppercorns
1 stick Cinnamon
1 cup heaping Basmati rice (or long grain rice)
1 large onion chopped
2-3 medium size Tomatoes finely chopped
2 tsp Ginger garlic paste
1 green Chilli slit
1 tsp cumin seeds
1 tsp Turmeric
2 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp sugar
1 tbsp oil
For Marinade 15-20 pieces de-shelled and de-veined prawns (preferably fresh prawns)
1/2 tsp turmeric
1 tsp chili powder
pinch of asafoetida
1 tamarind paste/ lemon juice
1/2 tsp garlic paste
Marinate prawns with Salt, turmeric, chili powder, asafoetida, garlic paste and tamarind paste/lemon juice for 1 hour.
Wash and soak basmati rice (or long grain rice) for 30 mins
Heat oil in a pan and add cumin seeds and then add all the whole spices till a nice aroma comes.
Add chopped Onions and fry till light brown
Then add ginger garlic paste. Sauté till raw flavours go away.
Add tomatoes, some salt and cover cook for 2 mins or till the tomatoes become soft.
Now add the dry spices(turmeric,chilli powder,coriander n cumin powder, garam masala, sugar )and the slit green chilli. Sauté well till the spices are cooked and oil separates.
Add marinated prawns, mix well and let it cook for 10 mins ( prawns should be almost cooked).
Add soaked basmati rice (do not add water at this point) mix and cover cook the prawns n rice for 3 mins with stirring in between (to avoid food from sticking and burning)
Add salt to taste and 1 and 1/2 cups hot water.
Cover and cook on medium heat for 10 mins. After that, lower the heat to minimum and let it cook for another 20-30 mins.
At this point, I cook it like how Biryani is cooked. Its called creating 'dum'. Seal the vessel with aluminium foil and keep on a skillet. This will create an oven like effect inside the vessel. Skillet will prevent dish from burning.
Turn off the gas and let the rice to rest for 5-10 mins.