Delicious prawn rice in coconut milk

Ingredients

1. Two bowls of basmati rice or your favorite rice. (Soaked for an hour) Ambemohor or Indrayani rice tastes good but used basmati as both are not available at home.

2. 15-20 medium sized prawns

3. Ginger garlic crush

4. Lemon juice A lemon

5. Cut green chillies into 4 vertical slices

6. Finely chop the cilantro

7. Two onions chopped vertically

8. Half coconut milk (Half a large coconut, grate it and squeeze the milk.)

Spices:

1. Two spices cardamom

2. Six green cardamoms

3. Two cinnamon pieces

4. Four bay leaves

5. Eight out of ten blacks

6. Four cloves

7. A little Shahajire

8. A Jayavantri

9. A little Kasuri methi

10. Salt

11. Oil and ghee

12. Salem turmeric powder

13. Garam masala or pulav-biryani masala

14. Coriander cumin powder

Recipe

1. Heat a small amount of oil in a pan. Then fry all the spices in oil. Return neatly.

2. Add chopped onion and fry till golden brown. Add garlic paste. And return.

3. Add green chillies, some cilantro, kasuri fenugreek, salt, garam masala and two to three teaspoons. Cook for five minutes. Squeeze the lemon juice. Add hot or pulav-biryani masala, salam turmeric powder and a little coriander-cumin powder and mix well.

4. Then fry all the peeled prawns and then add soaked basmati rice for one hour and fry properly. Add a little ghee and mix well.

5. Pour enough coconut milk to mix well and mix well. And three whistles to the cooker. Because I like the smell of turmeric leaves and use coconut milk, I tied a knot of turmeric leaves in it. There was a very light scent.

6. Once the steam is gone, open the lid and lightly fry the rice. Layer fried onion, chopped cilantro on top of rice, if you like, add fried cashew nuts.