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Sunday, 21 February 2016

Chemmeen Neychoru / Prawns Ghee Rice


Ingredients:

1 cup kaima rice/ jeerakashala rice/ basmati rice
250 gm prawns, cleaned
1 large onion, sliced
2 tbsp ginger, chopped
6 big garlic cloves, chopped
2-3 green chillies, slit
2 sprig curry leaves
1 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
4 cardamoms
2 cloves
2 piece cinnamon
1 bay leaf
1 tbsp oil
4-5 tbsp ghee
salt to taste

Preparation:
  1. Wash and soak the rice in water for 15 minutes. Drain it and keep it aside.
  2. Heat 2 tbsp ghee in a thick bottomed pan, add cardamom, cinnamon, cloves and bay leaves and saute.
  3. Add drained rice to this and saute for 2-3 minutes in low-medium flame. To this add 2 cups of boiling water and salt and cook till rice is done. Keep it aside.
  4. In a bowl, mix coriander powder, chilli powder and turmeric powder adding little water and keep it aside.
  5. Heat oil in a pan and add ginger, garlic, green chillies and curry leaves and saute well.
  6. Add masala paste ( step 4 ) to this and mix well.
  7. When oil starts to seperate, add cleaned prawns and salt and saute for 5 minutes on medium flame and remove from flame.
  8. Heat 2-3 tbsp ghee in a large thick bottomed pan and add sliced onions and saute well till golden brown.
  9. Add prepared prawns masala to this and saute well till all the water dries up.
  10. Then add cooked ghee rice and mix well and cook for 2-3 minutes on low flame . Remove from flame and serve hot with raita and pickle...

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