Ingredients :
1. 1/2 lb Prawn. Marinate in 1 spoon turmeric powder and 1/2 spoon salt.
2. Wash 2 cups of Basmati Rice and soak in water for 15 mins.
3. 2 to 3 green chillies
4. 1 tsp fennel seeds
5. 10 garlic pods
6. 1 1/2 inch ginger
7. 1 inch cinnamon
8. 3 to 4 cloves
9. 1 star anise
10. 1 tsp coriander seeds
11. 1/2 tsp cumin seeds
12. 2 onions cut length wise
13. 1 tomato chopped
14. Chop some mint and coriander
15. 1 cup Coconut milk. ( grind 1/4 medium sized coconut)
16. 1 tsp chilli powder
17. salt
Preparation :
1. Grind green chillies, ginger, garlic, fennel seeds, cinnamon, cloves, coriander seeds, cumin seeds and anise to paste with some water and keep it aside.
2. In medium flame place the heavy bottom pan, heat 1 tbsp of ghee/butter + 2 tbsp of oil.
3. Fry 2 to 3 biryani/bay leafs, then add onions in the pan. Turn the flame high and fry till golden brown.
4. Add the chopped tomato and 1/2 tsp salt (this helps tomatoes to get soften quickly).
5. Then add the ground paste and cook for a minute.
6. Add Prawns, 1 tsp chilli powder and cook for 2-3 min on medium flame.
7. Add Soaked rice and mint leaves and fry for a minute
8. Now add 1 cup coconut milk, 2 cups of water and 1 tsp salt mix well and check for seasoning. Close the pan and cook for 5 min on medium flame.
9. Add 1 tsp of lemon juice on top and garnish with coriander leaves.
10. Close the pan and cook on low flame for 5 minutes and serve hot.
