Ingredients:

• Prawns/Shrimps – 1 lb peeled, deveined and cleaned
• Onions – 2 big (sliced)
• Tomatoes – 2 big (sliced)
• Green Chillies – 2 or 3
• Ginger garlic paste – 2 to 3 tsp
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 to 2 1/2 tsp
• Coriander powder – 1/2 tsp
• Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
• Salt – to taste
• Oil – 5-6 tbsp
• Basmatic rice – 3 cups
• Mint leaves (pudina) – 1/4 cup
• Coriander leaves(Cilantro) – 1/4 cup

Method:

In a pressure cooker, heat oil and add the garam masala items and onions. Saute the onions for a while.
Then, add the mint leaves, ginger garlic paste and saute for a few minutes till the nice smell of ginger garlic and mint come out.? Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water.? Then, add the prawns and saute for 10-15 min. Make sure the mixture is not too watery at this stage. If so, allow the water to evaporate so that the mixture is almost like a gravy. Then, add the basmati rice and required amount of water for the rice to cook (For 3 cups of rice, add 4 – 4.5 cups of water). Note: If using regular rice, instead of Basmati rice, use the appropriate proportion of water, say 1 cup rice, 2 cups water. Pressure cook for 2 whistles. Garnish with cilantro and some fresh mint sauted in oil/ghee and serve.

Miscellaneous:

• Tips: Serve with raita. If you don’t prefer it to be spicy, you can limit the chilli powder and use just green chillies, and use coconut milk with water when cooking the rice as an alternate preparation.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian