Submitted by:
Date: 8/17/2006 1:24:42 PM |
| Ingredients |
250 gms King prawns (shelled)
1 cups Basmati rice
4 medium sized Onion
10 cloves Garlic
1 inch piece Ginger
2 Green chilli
3 medium sized Potato
3 medium sized Tomato
1/4 medium bunch Fresh coriander leaves
45 strands Saffron
2 tbsps Milk
1 tsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp zeera
5 Red chillies whole
5 Clove
1 inch stick Cinnamon
3 Green cardamom
1/2 tsp Turmeric powder
10 Cashew nuts
1/2 cup Oil
5 Pepper corns
Salt to taste
4 tbsps Ghee
Wheat flour dough as required |
| Cooking Method |
Wash
rice, drain and keep aside for two hours. Shell, devein prawns and wash
them thoroughly under running water. Drain. Peel and wash onions. Slice
two of them and finely chop the remaining two. Peel and roughly chop
ginger and garlic. Remove stems, wash and slit green chillies. Peel
potatoes and make round slices. Leave them in water. Drain just before
use. Wash and finely chop tomatoes. Clean, wash and finely chop
coriander leaves. Dissolve the saffron in two tablespoons of warm milk.
Grind ginger, garlic, coriander seeds, cumin seeds, caraway seeds, red
chillies, cloves, cinnamon, green cardamoms, turmeric powder to a fine
paste. Soak cashewnuts in half a cup of water for fifteen minutes.
Drain and grind to a paste. Parboil rice in three cups of water with a
little salt. When rice is half done drain water completely and spread
rice in a big flat plate. Heat sufficient oil in a kadai and deepfry
sliced onions till brown and crisp. Drain onto an absorbent paper and
keep aside. In the same oil add peppercorns, green chillies and
coriander leaves. Add chopped onion and fry till light brown. Add the
ground masala paste and fry for two minutes. Then add prawns, cashewnut
paste, chopped tomatoes and onefourth cup of water. Add salt and cook
till the gravy thickens. Sprinkle saffron and milk mixture over the
rice and divide into seven parts. Divide the browned onions and prawns
with masala into three parts each. At the bottom of a large vessel
place slices of raw potatoes. This is to keep the rice from sticking to
the bottom. Spread a layer of rice over the raw potato slices. Then
spread a layer of prawns and onions over the rice. Continue the
layering process as follows: rice, onion, rice, prawns and so on till
you end with a final layer of rice. Make four holes on the topmost
layer of rice and pour one tablespoon of ghee into each hole. Cover
with a tight fitting lid and seal the edges with whole wheat flour
dough. Cook low heat for about one hour or till the seal breaks and
steam comes out. Then take off it the heat. The emission of the steam
is an indication that the dish is ready. Serve hot.
|
|
