Top Indian Recipes http://www.bestindiancooking.com Ingredients : 1 ½ cup basmati rice,1 cup jumbo size/big size washed and shelled prawns, 4 teaspoons ginger garlic paste,1 ½ teaspoons turmeric powder,3 teaspoons red chilly powder,2 teaspoons cumin and coriander powder,2 big onions sliced,2 big tomatoes,1 1/2 teaspoon asafoetida, 5 big garlic flakes finely chopped,2 bay leaves,1 mace,1 big cinnamon stick,1 star anise(chakra phool, spice),2 brown cardamom,3 tablespoons thick coconut milk,2 tablespoon tamarind pulp,2 teaspoons tomato ketchup/sauce,3 tablespoons of oil, 3 cups water, salt to taste, finely chopped coriander leaves. http://www.bestindiancooking.com http://www.bestindiancooking.com HOW TO PREPARE : -Marinate the shelled prawns with chilly powder, 3 teaspoons of ginger garlic paste, cumin and coriander powder, turmeric powder, 1/2 teaspoon asafoetida. Keep it aside for 10 minutes. Wash the rice and drain water, keep aside. Blanch tomatoes and puree them aside. Boil water in a vessel with bay leaves, mace, chakra phool(star anise), cinnamon stick, brown cardamom, 1 teaspoon ginger garlic paste. In a wok/kadai heat oil and sauté chopped garlic flakes till they turn golden brown. Then to this add the sliced onions and 1 teaspoon asafoetida and fry till golden brown. When the onions turn golden brown add to it tomato puree and sauté till it leaves oil. To this then add the marinated prawns and sauté it. Cover them for 3 minutes or till prawns are cooked. Remove the lid and add to it tamarind pulp and tomato ketchup/sauce. Stir for some time. Then to this add rice and sauté for 2 minutes. Then add salt as per taste, coconut milk and boiling water with all the spices. Bring the rice to boil and cook until done. Serve hot with chopped coriander on the top. http://www.bestindiancooking.com/top-chicken-recipes-hara-chicken.shtml http://www.bestindiancooking.com/top-chicken-recipes-hara-chicken.shtml