The flavor of mint sprigs and coconut milk is highly echoed in this recipe. Coconut milk with shrimp is a delectable combination.


Ingredients

2 cups basmati rice

20 to 25 prawns shelled

2to3 potatoes cubed


Masala -1


1 onion chopped

1 tomato chopped

1table spoon ginger mince

1 tables spoon garlic mince


Masala-2

2 tablespoon poppy seeds

½ cup coriander leaves

½ cup mint leaves

2 green chillies


Dry masala

1tsp turmeric powder

2 tsp chilli powder

1tablespoon cumin powder

1tablespoon coriander powder

2tablespoon garam masala


4to5 cardamom pods

4to5 cloves

1tablespoon whole black pepper

bay leaves

1 inch cinnamon stick


Coconut milk ½ cup


Method



Cook the basmati rice aldente.Spread it gently so that they are not sticky.Meanwhile heat a heavy bottom pan and add the whole cardamoms, cloves,cinnamon,pepper and bay leaves. When they start to splutter add the chopped onions.Sauté them and add minced ginger garlic.


Add chopped tomatoes and cook them on low fire till done.Add the dry masala. Add cubed potatoes and simmer them on low fire till the potatoes are half cooked.Add shrimps and sauté them. Add ground coriander and mint paste. Sauté them for couple of minute’s .Finally add coconut milk and simmer till the gravy thickens.

In a heavy bottom vessel with a lid,layer the rice and the above curry.Close the lid and simmer on a low fire for 3 to 5 minutes.


Enjoy and serve with raita .

PS-Readymade Biryani masala can be used instead of dry masala.