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09 December 2012,23:16 by
V.Chitralekha

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JHINGAY KA PULAO

Serves :
4

Preparation Time :
35 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Wash the rice and leave to soak for 20 minutes.
  • Wash the prawns and place them in a bowl.
  • Heat the butter with the oil and fry the onion until golden brown.
  • Add the spices and salt and fry over a low heat for about 1 minute and then add lemon juice, fresh coriander, green chillies and prawns.
  • Drain the rice and add it to the prawn mixture, stir it in with a slotted spoon.
  • Add the water, bring to the boil, lower the heat to medium, cover and cook for 20minutes. Turn off the heat and serve immediately.

INGREDIENTS

  • 200 grams peeled prawns, fresh or frozen and defrosted
  • 500 grams basmati rice
  • 100 grams unsalted butter
  • 1 tablespoon Cooking oil
  • 1 medium onion, peeled and chopped
  • 1 teaspoon ginger root, diced and crushed
  • 1 teaspoon crushed garlic
  • 1 teaspoon chilli powder
  • 1 ½ teaspoons salt
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped fresh coriander
  • 2 fresh green chillies, deseeded and finely chopped
  • 600 ml water

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