Ingredients
- Cooking oil ½ Cup
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Badiyan ka phool (Star anise) 1
- Laung (Cloves) 3-4
- Tez paat (Bay leaves) 2
- Zeera (Cumin seeds) ½ tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilies) crushed 1 tbs
- Tamatar (Tomatoes) peeled & grinded 3 medium
- Paprika powder 1 tbs
- Namak (Salt) ½ tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Dhania powder (Coriander powder) ½ tbs
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Dahi (Yogurt) whisked 1 Cup
- Pyaz (Onion) fried ½ Cup
- Jheenge (Prawns) ½ kg washed
- Garam masala powder 1 tsp
- Chawal (Rice) sella 2 Cups (soaked & boiled until ¾ th done with whole spices & salt)
- Pyaz (Onion) fried handful
- Hara dhania (Fresh coriander) ¼ Cup
- Zarda ka rang (Yellow food color) ½ tsp +Pani (Water) 1 tbs
- Pyaz (Onion) fried handful
Directions
- In pot,add cooking oil,black cardamom,green cardamom,cinnamon stick,black peppercorns,star anise, cloves,bay leaves,cumin seeds and mix well.
- Add ginger garlic paste and mix well.
- Add green chilies and mix well.
- Add grinded tomatoes and mix well.
- Add paprika powder,salt,turmeric powder,coriander powder and cumin seeds,mix well and cook for 5 minutes.
- Ad yogurt and mix well.
- Add fried onion,mix and cook for 2-3 minutes.
- Add prawns and mix well.
- Cover and cook on low flame for 3-4 minutes then cook until oil separates.
- Add garam masala powder,mix well & set aside.
- In pot,add half quantity of boiled rice,fried onion,prawn gravy masala,fresh coriander,remaining boiled rice,dissolve yellow food color and fried onion.
- Cover and steam cook on low flame for 6-8 minutes & serve!
Ingredients
- Cooking oil ½ Cup
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Badiyan ka phool (Star anise) 1
- Laung (Cloves) 3-4
- Tez paat (Bay leaves) 2
- Zeera (Cumin seeds) ½ tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hari mirch (Green chilies) crushed 1 tbs
- Tamatar (Tomatoes) peeled & grinded 3 medium
- Paprika powder 1 tbs
- Namak (Salt) ½ tbs or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Dhania powder (Coriander powder) ½ tbs
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Dahi (Yogurt) whisked 1 Cup
- Pyaz (Onion) fried ½ Cup
- Jheenge (Prawns) ½ kg washed
- Garam masala powder 1 tsp
- Chawal (Rice) sella 2 Cups (soaked & boiled until ¾ th done with whole spices & salt)
- Pyaz (Onion) fried handful
- Hara dhania (Fresh coriander) ¼ Cup
- Zarda ka rang (Yellow food color) ½ tsp +Pani (Water) 1 tbs
- Pyaz (Onion) fried handful
Directions
- Pot mein cooking oil,badi elaichi,hari elaichi,darchini,sabut kali mirch,badiyan ka phool,laung,tez paat aur zeera dal ker mix karein.
- Adrak lehsan paste dal ker ache tarhan mix ker lein.
- Hari mirch dal ker mix karein.
- Grinded tamatar shamil karein aur ache tarhan mix ker lein.
- Paprika powder,namak,haldee powder,dhania powder aur zeera dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
- Dahi dal ker ache tarhan mix ker lein.
- Fried pyaz dal ker mix karein aur 2-3 minutes kliya pakayein.
- Jheenge dal ker ache tarhan mix ker lein.
- Dhak dein aur halki ancch per 3-4 minutes kliya paka lein phir oil alag hunay tak paka lein.
- Garam masala powder dal ker ache tarhan mix ker lein & side per rakh dein.
- Pot mein boiled chawal ki half quantity,fried pyaz,prawn gravy masala,hara dhania,baqi bachay hoye chawal,dissolve zarda ka rang aur fried pyaz dal dein.
- Dhak dein aur halki ancch per 6-8 minutes kliya steam cook ker lein & serve karein.
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My name is Saadat Siddique
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Nice Recipe
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