“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!”
1hr 10mins

Ingredients Nutrition


  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!

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