14 December 2012,02:26 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Marinate the prawns with salt, lime juice and turmeric for 10 - 15 minutes. Wash and set aside.
  • Boil 6 cups of water with bay leaves, cardamom, cinnamon, peppercorns, coconut milk and salt.
  • When the water comes to a boil add the rice and cook at least for 5 minutes or untill the rice is half done. Drain the water and transfer the rice to a flat pan.
  • Heat the oil and fry the onions till they turn light golden. Add the curry leaves, the ground paste and salt and fry for about 5 minutes.
  • Add the prawns and fry for 2 minutes. Add a little water and cook covered for another 2 minutes or until the prawns are tender.
  • Add the lime juice and yogurt and cook gently for another 1 - 2 minutes.
  • Take a heavy bottomed pan and smear it with oil. Place half the quantity of the par-boiled rice in it followed by the prawns with the masala over it.
  • Cover the masala with the balance rice, dot with ghee and squeeze the lime juice. Sprinkle a little water, coriander and mint.
  • Cover with a tight fitting lid and cook on dum for about 10 minutes or until the rice in done. Serve hot.


  • 500 grams long grain rice, rinsed, soaked and drained
  • 900 grams medium sized prawns, shelled, deveined and washed
  • 150 grams onions, sliced 
  • 2 tablespoon yogurt, whisked 
  • 1 tablespoon ghee
  • ½ teaspoon turmeric powder 
  • 100 ml IDHAYAM sesame oil
  • Juice of 1 lime
  • 6 twigs of curry leaves 
  • A few sprigs of fresh coriander, chopped 
  • A few mint leaves 
  • Salt, to taste
  • 1 tablespoon ghee 
  • 2 bay leaves
  • 5 green cardamoms 
  • 2 inch cinnamon sticks
  • 1 teaspoon peppercorns
  • 100 ml coconut milk

Ground to a fine paste 

  • 50 grams fresh coconut
  • 6 dried whole red chillies 
  • 2 inch piece ginger 
  • 6 cloves garlic
  • 1 aniseed

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