1 & 1/2 Cup Basmati Rice
2 Bay Leaves
2 Medium sized onions
5 Garlic pods
1/2 inch ginger
3 spring onions chopped
1/2 cup chopped spring onion greens
2 teaspoon soy sauce
2 tablespoon chili sauce
1/2 medium sized carrot
1 non-veg Maggi cube
8-10 marinated prawns
1 tablespoon butter
2 tablespoon oil for frying
1/2 teaspoon cinnamon powder
1/2 teaspoon pepper powder
1 tablespoon chopped coriander leaves for garnishing
For Marinating the prawns:
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
1/4 teaspoon salt
Marinate the prawns by applying chilly powder, turmeric powder and salt and keep aside for 30 Min’s.
Scrape the outer skin of the carrot and cut it into fine long slices.
Chop the capsicum into thin long slices.
Par boil the basmati rice in 10 cups water by adding bay leaves and a pinch of salt.
Also add 1 tsp oil to the boiling rice so that they don’t become sticky.
After the rice gets par-boiled, spread it on a colander/big strainer so the water drains out and let it dry for 20 Min’s.
Spread the cinnamon and pepper powder on it.
In a kadai/wok, add oil and fry onions and let them turn pinkish.
Then add the paste made out of garlic and ginger. Let it get fried for sometime.
Add the veges and fry for sometime.
Chop the prawns into 2-3 pieces and add it to the kadai and fry.
After 8 Min’s, add the sauces and the Maggi cube and fry for 1 min.
Add salt and mix well.
Let it simmer for 5 minutes on low flame with the kadai being covered.
On the other gas, place a omelet tawa/griddle on low flame. Add 2 tsp oil to it and spread around.
Break the egg and spread it on the tawa. Add a pinch of salt. Scramble the egg.
Add this to the mixture in kadai and stir.
Once this is done add the cooked basmati rice and mix well ensuring that the rice grains does not break. Add coriander leaves and chopped spring onion greens.
Add butter and mix properly.
Switch off the gas and garnish with chopped coriander leaves.
Serve it with starter of your choice or with salad/raita.
Note: Finely chopped cabbage can be added while frying the veges.