“This is Hoorbanu Iqbal's recipe from the Thursday magazine. She is a wonderful cook with a very sweet smile that'll win your heart anytime and the magic in her fingers shows in her recipes and wonderful food!”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Grind all the ingredients mentioned under'masala' to a fine paste and keep aside.
  2. Heat oil in a skillet.
  3. Saute onion in it until golden brown.
  4. Add tomato, stir-fry and cook till soft.
  5. Add the ground masala paste and saute for 1 minute.
  6. Then add the turmeric and coconut milk powders and mix well.
  7. Next, add the prawns and cook for 5 minutes, mixing occasionally.
  8. Add salt to taste and 3 cups of water.
  9. Stir once, and then bring to a boil.
  10. Strain the rice and add it to the pot.
  11. Cook the rice, stirring occasionally.
  12. Add the deep fried potato quarters.
  13. Cover with a tight lid and cook on simmer for 10 minutes until all the water has been absorbed by the rice.
  14. Fluff with a fork.
  15. Serve with vegetables, raita and papads for a complete meal!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: