A fancy rice recipe, where rice and zesty prawns chutney make alternate layers to look its appetizing best!
Ingredients
1 cup basmati rice
1 tbsp ghee
2 tbsp onion, finely chopped
4 cloves
2 cardamom pods
¼ tsp turmeric powder
8 sprigs curry leaves
2 cups thin coconut milk
Salt, as required
1 boiled egg to garnish
For Prawns Chutney
2 tbsp prawns powder
2 tbsp shallots, chopped
2 tbsp grated coconut
1 tsp red chilli powder
1 tsp ginger, finely chopped
1 tbsp lemon juiceA pinch of salt
Preparation
Sieve, clean and wash the rice
Take a pan and heat ghee in it. Add onions and sauté well
When the slices become pale, add cloves, cardamom pods, turmeric powder and curry leaves. Saute well
Add rice to this, and keep stirring till it is fried
When the rice gets mixed well with the masala, add coconut milk and salt to it. Stir well and let it boil
Close with a lid and turn the stove to low flame
When the rice is cooked, remove cloves and cardamoms from it
To make the chutney, grind the prawns powder, shallots, grated coconut, red chilli powder, ginger, lemon juice extract and salt together
Cut the boiled egg into 5 pieces, lengthwise. Keep aside
Take a small bowl and grease it, and decorate with the boiled eggs from all 5 sides so that it looks like a flower
Place half the boiled rice (which is still hot) in the bowl and press it well
Pour the entire prawn chutney on top of it. Place rest of the rice on top again and press it well
Shift the dish to a serving plate, and garnish with onions and fried cashew nuts
