Ingredients
Small prawns (Chitti Mutyal) – 250 g, cleaned
Basmati rice – 1.5 cups, soaked 30 mins
Onion – 1 medium, sliced
Tomato – 1 medium, chopped
Green chilies – 2, slit
Ginger-garlic paste – 1 tsp
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Garam masala – ½ tsp
Curry leaves – few
Mint & coriander leaves – 2 tbsp each, chopped
Oil – 3 tbsp
Salt – to taste
Water – 3 cups
Execution
1. Sauté Base
Heat oil → add curry leaves, onions, green chilies → sauté till onions turn golden.
Add ginger-garlic paste → fry 1 min.
Add tomatoes, turmeric, red chili powder → cook until tomatoes soften.
2. Cook Prawns
Add small prawns → sauté 5–6 mins until they turn pink.
Sprinkle garam masala → mix well.
3. Cook Rice
Add soaked rice → mix gently → add 3 cups water + salt → bring to boil.
Cover and cook on low flame 15–20 mins until rice and prawns are cooked.
4. Serve
Garnish with mint and coriander leaves.
Serve hot with raita or salad.
Additional tips
Use fresh small prawns for better flavor and texture.
Don’t stir too much after adding rice; prawns are delicate.
Adjust green chili and red chili powder according to spice preference.