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Categories:
prawns mixed vegetables onion tomatoes oil low-fat plain yogurt potatoes onion green food coloring milk onion tomatoes green chili fresh coriander leaves garlic mint kasuri methi cloves black cinnamon cumin turmeric salt
Viewed: 60 - Published at: 2 years agoIngredients
- 300 g medium-sized prawns, shelled and washed
- 200 g frozen mixed vegetables
- 500 g basmati rice, washed and soaked (long grain)
- 1 medium onion, peeled and sliced
- 1 medium tomatoes, peeled and chopped
- 4 -6 tablespoons oil
- 14 cup low-fat plain yogurt, beaten
- 4 -6 potatoes, pieces deep fried
- 12 cup onion, crisp fried
- 1 teaspoon green food coloring, dissolved in
- 14 cup milk
- 1 medium onion, peeled and chopped
- 1 medium tomatoes, peeled and chopped
- green chili, to taste
- 34 cup fresh coriander leaves, chopped
- 6 cloves garlic
- 1 tablespoon fresh mint leaves, chopped
- 1 teaspoon dried kasuri methi, crumbled between the palms of your hands
- 5 cloves
- 15 black peppercorns
- 1 inch cinnamon stick
- 1 teaspoon cumin seed
- 14 teaspoon turmeric powder
- salt
Method
- Heat oil in a heavy bottomed pan.
- Fry the sliced onion till it turns pink in colour.
- Add chopped tomatoes.
- Cook till tender.
- Grind together all the ingredients mentioned under"To be ground to a paste".
- Add the ground masala paste.
- Fry for 2 minutes.
- Add prawns and vegetables.
- Mix well.
- Stir in yoghurt and cook on simmer for 5 minutes until the prawns are done.
- Keep aside.
- Parboil rice until half cooked in boiling salted water.
- Drain water completely.
- Place potatoes on top of the prawn masala.
- Spread the par boiled rice over this.
- Mix green food colour with milk in a bowl.
- Sprinkle this on top of the rice.
- Spread a thin layer of crisp onion on top.
- Close lid to cover tightly.
- Cook on simmer for 20 minutes.
- Serve hot with yoghurt raita and salad by the side.
- Enjoy this hearty lunch with a happy smile!
