|Basmati rice||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Onion||1 Cup (16 tbs)|
|Tomato||3⁄4 Cup (12 tbs)|
|Garlic||8 Clove (40 gm)|
|Turmeric powder||3⁄4 Teaspoon|
|Red chili powder||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Saffron powder||1 Pinch (Kesar)|
|Mint leaves||1⁄4 Cup (4 tbs)|
|Coriander leaves||4 Tablespoon|
|Meetha ittar||4 Teaspoon|
Clean the prawns.
Make a fine paste by grinding ginger, garlic and aniseeds.
Heat oil in a pressure cooker and put cinnamon stick and cloves into it.
Pry for a few seconds.
Next, add ginger garlic aniseed paste, mint leaves, coriander leaves, onion ana tomato.
Add the prawn to the above masala and fry for a minute.
Add turmeric powder, chilli powder, 1 1/2 cups of water, salt, rice and mitha attar.
Cover the cooker with the lid.
Remove the weight.
Next, turn the flame to medium high.
Once the steam starts coming out from the nozzle, the weight should be put on the cooker.
Next, turn the flame to medium low.
Keep it in that position for 8 minutes.
Remove the pressure cooker from the flame and keep it aside.
Open the lid after 10 mins, mix the rice well and serve with onion raita.