Jheenga Taheri | Prawns pulao | Jheenge ka pulao | जब समझ न आये की क्या पकाएँ तो बनायें झींगा तहेरी
Jheenga Taheri | Prawns pulao | Jheenge ka pulao | जब समझ न आये की क्या पकाएँ तो बनायें झींगा तहेरी
Ingredients:
Prawns – half kg
Rice – half kg
Potatoes – 2 (diced)
Green peas – half cup (or any other vegetables)
Tomato – 2 (chopped)
Ginger garlic paste – 1 tbsp
Coconut – half cup
Coriander leaves – a hand full
Green chili – 7 to 8
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Jeera powder – 1 tsp
Methi seeds (fenugreek) – half tsp
Salt – as per taste
Ghee – 2 tbsp
Method:
Make paste of coconut, green chili and coriander leaves. Put ghee in a vessel then add methi, saute 1 minute then add ginger garlic paste, saute 1 minute then add paste of coconut, green chili and coriander. Saute well. Then add tomato and saute. Cover and cook for 2 minutes. Now add prawns and saute again for 3 minutes, then add potatoes and green peas or any vegetables you like. Saute for a minute and then add 750 ml of water. Once boiled, add previously soaked rice. Add salt and cook till water evaporates. Then cook on very low flame for about 8 minutes. Serve hot with any chutney, yoghurt or achar (pickles).