|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|
|White pepper (Safed mirch), powder||1/2 tea spoon|
|Red chilli (Lal mirch), powder||1/2 tea spoon|
|Vegetable oil||3 table spoon|
|Cornstarch||2 table spoon|
|Butter||1 table spoon|
|Spring onion green, finely chopped||for garnishing|
- 1. Devein, Clean and wash prawns and sprinkle some salt and turmeric powder on it and keep aside for 15 min.
- 2. Meanwhile clean, wash and soak rice for an hour.
- 3. After an hour boil rice in sufficient water with star anise and little salt until just cooked.
- 4. Remove it from flame and transfer rice to clay pot. (If clay pot is not available keep it in some oven proof pot).
- 5. Mix the cornstarch in half cup of water and keep aside.
- 6. 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.
- 7. Now add the prawns and stir it for 8-10 minutes.
- 8. Then add soya sauce, ajinomoto, red chilli powder, and white pepper powder, salt and stir it.
- 9. Add 1 cup of water and let it simmer for 5-7 minutes.
- 10. Now mix the blended cornstarch and cook it for a minute or until the sauce thickens, stirring continuously. Put the flame off.
- 11. Pour the sauce on the rice in the clay pot.