Serves - 2 to 3
Spice level - 3.5/5
What you need -
Prawns - 12 to 15 (deshelled & deveined)
Rice - 1 cup (soaked)
Onion - 1 cup (finely chopped)
Tomato - 1 medium (finely chopped)
Potato - 1 small (peeled and cut into large pieces)
Yogurt - 1/4 cup
Green chilies - 3 to 4 (depending on the hotness of your green chilly)
Ginger - 1 tsp
Garlic - 1 tsp
Cinnamon - 1"
Bay Leaf - 1
Star anise -1
Clove - 3
Fennel seeds - 1/4 tsp
Red chili powder - 1tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1tsp
Biryani Masala/ Garam Masala - 1tsp
Coriander leaves - a handful
Water - 2 and 1/2 cups
Salt as taste
For Marination -
Turmeric - a pinch
Red chilli powder - 1/4 tsp
Lime juice - 1 tbsp
Marinate the prawns with the above marination ingredients for 30 - 40 minutes.
Heat oil in a pressure cooker. Add cinnamon, bay leaf, cloves, star anise and fennel seeds and fry for half a minute.
Add onions and fry till they are translucent. Next, add ginger, garlic and green chillies and fry till their raw smell goes off. Now, add red chili powder, turmeric powder, coriander powder and biryani/ garam masala and fry till the oil starts separating out.
Add the finely chopped tomatoes and 1/2 of the finely chopped coriander leaves and fry till the tomatoes are fully cooked.
Next, add the prawns, potatoes and curd, mix well and cook till the prawns are partially cooked.
Now add the rice, 2 and 1/2 cups of water and mix well. Pressure cook for one whistle on medium heat.
Garnish with remaining coriander leaves and lemon juice and serve hot with raita and papad..