2 cups jeerakashala/ kaima rice
3 1/2 – 4 cups of boiling water
3 onion, sliced
1 tsp ginger paste
1 tsp garlic paste
2 medium tomato, peeled and chopped
3-4 green chillies, chopped
1 1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp lemon juice
3 cardamoms
3 cloves
2 cinnamon pieces
1 bay leaf
salt to taste
1 1/2-2 tbsp ghee
2-3 tbsp oil
few coriander leaves


  • Clean Prawns (Chemmeen or Konjan)

  • Wash kaima or goldhana rice, drain it and keep it aside.

  • Heat oil In a large pan, or in a pressure cooker add sliced onion and sauté till soft.

  • Add fine paste of green chillies, ginger, garlic, and chopped tomato, saute well, it turns soft.

  • Add 1/2 tsp chilli powder, salt, 1/4 tsp turmeric powder, and garam masala and mix well.

  • Then add washed prawns Add one cup boiling water, lemon juice optional mix well and cook covered on low flame till 2 whistles hear.

  • In a pan put 2 tablespoon ghee and put cloves, cardamom, and bay leaf sauté for a minute and add washed and drained rice in it and roast for two minutes.

  • Add 3 cups of water and the cooked prawns together stirring occasionally and let the rice cook in low flame. When water dries up to turn off the flame.

  • Garnish it with chopped coriander leaves, and some fried prawns and serve hot…


Leave a Reply

Your email address will not be published. Required fields are marked *