Ingredients

• 1.5 cup - basmati rice, washed drained
• 2 cups - prawns, deveined, cleaned
• 1.5 tsp - ginger paste
• 3 tbsp - oil
• 2 cloves garlic, chopped
• 4 onions, chopped
• 2 tsp - chilli powder
• 2 tsp - chilli vinegar or Worcestershire sauce
• 2 tomatoes, blanched, juice removed
• 1 carrot, peeled, cut into strips
• Salt to taste

How to Make Jhinga pulao

• Cook rice in salt water till done. Drain out water.
• Cook carrot till just done.
• Heat oil and fry onions, garlic and ginger.
• Add prawns, chilli powder and salt. Cook till done.
• Add tomato juice.
• Stir till blended.
• Mix rice with prawns, carrots, sauce and salt, if needed.
• Blend well and heat through before serving.