| 1 minute to read
- Prawns- 150gm
- Rice - 50gm
- Split pigeon peas/toor daal - 20gm
- Ginger- 5gm
- Garlic - 5gm
- Spring garlic - 5gm
- Coriander leaves - 5gm
- Fresh turmeric- 5gm (you may substitute turmeric powder 0.5tsp)
- Olive oil - 10gm
- Onion - 20gm
- Tomato - 20gm
- Capsicum - 10gm
- Dry spices- cumin seeds, turmeric powder, red chilly powder, cumin powder, black pepper powder, salt
- Green chilly - 1
- Kesar/saffron fragrance- 2 to 3 drops
In a mixer, add ginger,garlic, fresh turmeric, coriander leaves and green chilly and make the paste out of it and marinate the cleaned prawns with this paste.
In a skillet, take oil (3gm), heat it slightly and add prawns and let it cook through. Add little water if required while continuously stirring it and then keep it aside.
Meanwhile, soak the pigeon peas in hot water for about 30 minutes and boil the potatoes adding water in the other vessel.
Also, boil the rice in another skillet, adding water until it’s half cooked and then sieve out the water and keep aside.
Boil the pigeon peas adding salt and turmeric powder until it’s 3/4th cooked. You may use cooker for this but put on the flame for a whistle otherwise, it will become soggy. sieve out the water from this as well.
In a skillet, add oil (remaining), cumin seeds and let it crackle, then add boiled potatoes (without skin) and saute for a minute and take it out. You will get a golden covering. In the same pan, add chopped onion followed by tomatoes and then capsicum and saute it for about 2 minutes. Then add pigeon peas, potatoes, dry spices (except cumin seeds) and prawns and mix it nicely.
Divide the rice into 2 portions. In half of it add yellow food color and kesar/saffron fragrance and water and mix it well.
In a large pot, first lay down the white rice, followed by prawns veggies mix, then top it with layer of yellow rice and finally white rice.
Add water(100ml) to the pot, cover the lid and cook on low flame for about 20-25 minutes or until you observe the nice steam when you open the lid. Enjoy 😋