Clean and separate the prawns from its head and put the heads into a frying pan.
Marinate the prawns with 4 crushed red chills (with the seeds removed), ¼ tsp chili powder, ¼ tsp pepper powder and lime juice from half a lemon and salt to taste. Mix well and set aside for 15 minutes.
After 15 minutes fry the prawns and keep them aside.
Place the prawn heads in a pot and add 1 hand full of coriander leaves, 3 stems of spring onions, ½ tsp of peppercorn, 5 crushed garlic, 2 bay leaves and 2 cups of water. Add salt to taste.
Close the pot lid then bring the prawn broth to boil for 15 minutes before straining it. Measure this broth to 2 cups then add 2 cups of water to it and keep aside.
Heat 1 ½ tbsp. of oil and fry the marinated prawns on both sides then set it aside.
In a larger pot heat 2 tbsp. of butter and 1 tbsp. of oil together. Once hot, add ¼ tsp coriander seeds, 4 cardamoms, 4 peppercorn, 2 cinnamon sticks, 1 bay leaf, 4 cloves and ¼ tbsp. cumin seeds.
Follow this by adding 1 chopped onion, 2 green chilies, ¼ cup of chopped carrot and ¼ cup of chopped bell peppers.
Once the onions are nicely browned, add 1 finely chopped tomato and sauté the mixture well.
Once sautéed, add 1 tbsp. tomato paste, ¼ tsp of coriander powder, ¼ tsp of cardamom powder, ¼ tsp of cumin powder, ¼ tsp turmeric powder, and 1 dry lemon with a hole in it for a couple of minutes
Follow this by adding the broth and water mixture. Add salt if required then leave to boil.
Once boiling add 2 cups of basmati rice and cook on medium flame without the lid on. When the bubble starts to appear, remove the lemon then add the fried prawns and seal the pan with aluminium foil or a wet kitchen towel. Close the lid and leave it to simmer on low heat for 15 minutes.
After 15 minutes, open the lid, remove the foil and mix the rice well.
Serve the rice by adding roasted almonds, cashew nuts or pine nuts.
Want this recipe ready-made?
No cooking, no fuss! Delicious home cooked meals by professional chefs, delivered to you each week.