Chemmeen Choru

Ingredients (Serves 2 )

1. Basmati rice – 1 cup

2. Prawns / chemmeen  – 12 – 14 large, halved (or around 1/2 cup small prawns)

3. Coconut oil – 1.5 – 2 tbsp

4. Whole spices – Fennel seeds – 1/4 tsp, cloves – 4, cardamom – 2, cinnamon stick – 1/2 inch

5. Pearl onion –12, thinly sliced

    Ginger – 1 tsp, finely chopped

    Garlic – 1 tsp, finely chopped

    Green chilies – 2 – 3, diagonally sliced

    Curry leaves – Few

6. Tomato – 1 medium-small, sliced

7. Turmeric powder – 1/4 tsp

8. Coriander powder – 3/4 tsp

9. Salt –  1/2 tsp or to taste

10. Hot water – 1.5 cup

11. Lemon juice – 1/2 tsp

 

Method

1. Soak basmati rice in enough water for 20 minutes. Drain after 20 mts.

2. Heat coconut oil in a pressure cooker at medium heat. Add the whole spices and stir until fennel seeds splutters. Next add sliced pearl onion,ginger, garlic, green chilies and curry leaves. Saute until onion starts to change color. Add sliced tomatoes and cook for 2 minutes. Add turmeric powder, coriander powder and stir for a few seconds. Next add prawns, little salt and stir for a minute. Finally add basmati rice. Mix well and add 1.5 cup hot water, enough salt and lemon juice. Cover with the pressure cooker lid. When steam starts coming out profusely, put the pressure cooker whistle. Bring down the heat to medium-low and cook for 2 – 3 minutes. Switch off. Open the lid after 10 – 15 minutes.  Serve hot.

Recipe courtesy – here