- 600 gms prawn, shelled and deveined
- 1½ cups Daawat Dubar Basmati Rice
- Salt to taste
- 1 star anise (phool chakri)
- 6-8 cloves
- 12-16 black peppercorns
- 2 bay leaves
- 2 tbsps lemon juice
- 1 cup scraped fresh coconut
- 3 green chillies
- 12-16 fresh mint leaves + as required
- 3 garlic cloves
- 1 inch ginger, roughly chopped
- A few fresh coriander sprigs
- ½ cup fried onions + for garnishing
- 3 tbsps ghee + for drizzling
- 2 large onions, sliced
- 1 inch ginger, cut into strips + for garnishing
- Garam masala powder for sprinkling
- 1 tbsp saffron milk
Step by step guide
- Step 1 Boil 3 cups water in a deep non-stick pan. Add Daawat Dubar Basmati Rice, salt, star anise, cloves, peppercorns, and bay leaves. Then cover and cook till rice is 3/4th done.
- Step 2 Put prawns in a bowl. Add lemon juice and salt, and set aside.
- Step 3 Blend together coconut, green chillies, mint leaves, garlic, chopped ginger, and coriander sprigs with water as required to a fine paste. Transfer to a bowl, add prawns and mix well. Add ¼ cup fried onions, mix, and set aside to marinate.
- Step 4 Heat ghee in a deep non-stick pan. Add onions and sauté till translucent.
- Step 5 Strain the Daawat Dubar Basmati Rice in a colander and spread half of it on the onions. Top up with half the marinated prawns and spread some of the strained Daawat Dubar Basmati Rice.
- Step 6 Top with some fried onions and half the ginger strips, drizzle some ghee and sprinkle garam masala powder. Spread remaining marinated prawns and top with a layer of remaining strained Daawat Dubar Basmati Rice.
- Step 7 Add remaining fried onions, sprinkle some garam masala powder, drizzle saffron milk and add some mint leaves. Cover and cook on low heat for 15-20 minutes. Remove from heat and let it rest for a few minutes.
- Step 8 Garnish with fried onions, mint leaves, and ginger strips, and serve hot.