White Rice
- 250 gms King prawns (shelled)
- 1 cup Basmati rice
- 4 medium-sized Onions
- 10 cloves Garlic
- 1-inch piece of Ginger
- 2 Green chilies
- 3 medium-sized Potatoes
- 3 medium-sized Tomatoes
- 1/4 medium bunch of Fresh
- 4-5 strands of Saffron
- 2 tbsp Milk
- 1 tsp Coriander seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp zeera
- 5 Red chilies whole
- 5 Clove
- 1-inch stick
- 3 green
- 1/2 tsp Turmeric powder
- 10 Cashew nuts
- 1/2 cup Oil
- 5 Peppercorns
- Salt to taste
- 4 tbsps Ghee
- Wheat flour dough as required
White Rice
- Wash rice, drain and keep aside for two hours.
- Shell, and devein prawns and wash them thoroughly under running water. Drain. Peel and wash onions.
- Slice two of them and finely chop the remaining two.
- Peel and roughly chop ginger about ginger and garlic more about garlic. Remove stems, wash and slit green chilies.
- Peel potatoes and make round slices. Leave them in water. Drain just before use.
- Wash and finely chop tomatoes.
- Clean, wash and finely chop coriander leaves. Dissolve the saffron in two tablespoons of warm milk.
- Drain and grind to a paste.
- Parboil rice in three cups of water with a little salt
- When the rice is half done drain the water completely and spread the rice on a big flat plate. Heat sufficient oil in a Kadai and deep-fry sliced onions till brown and crisp.
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