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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Serving
- 4-5
Ingredients
| Basmati Rice (Basmati chawal) | 2 cups |
| Medium sized Prawns | 15-20 pieces |
| Star aniseeds (Chakr phool) | 2 |
| Spring onions head, (hara payaz),finely chopped | 1/2 cup |
| Garlic (lahsan), finely chopped | 1 tea spoon |
| Ginger (adrakh), finely chopped | 1 tea spoon |
| Green chillies (hari mirch), chopped | 2 table spoon |
| Soya sauce | 2 tab le spoon |
| Ajinomoto | a pinch |
| White pepper (Safed mirch), powder | 1/2 tea spoon |
| Red chilli (Lal mirch), powder | 1/2 tea spoon |
| Vegetable oil | 3 table spoon |
| Salt | to taste |
| Cornstarch | 2 table spoon |
| Butter | 1 table spoon |
| Spring onion green, finely chopped | for garnishing |
Instructions
- Devein, Clean and wash prawns and sprinkle some salt and turmeric powder on it and keep aside for 15 min.
- Meanwhile clean, wash and soak rice for an hour.
- After an hour boil rice in sufficient water with star anise and little salt until just cooked.
- Remove it from flame and transfer rice to clay pot. (If clay pot is not available keep it in some oven proof pot).
- Mix the cornstarch in half cup of water and keep aside.
- Heat oil in a wok, add chopped green chillies ginger and garlic and stir fry briefly. Add chopped spring onions and continue to stir fry for a minute.
- Now add the prawns and stir it for 8-10 minutes.
- Then add soya sauce, ajinomoto, red chilli powder, and white pepper powder, salt and stir it.
- Add 1 cup of water and let it simmer for 5-7 minutes.
- Now mix the blended cornstarch and cook it for a minute or until the sauce thickens, stirring continuously. Put the flame off.
- Pour the sauce on the rice in the clay pot.
- Recipe Type : Non vegetarian, Prawns, Rice / Biryani
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