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  1. Heat oil in a pan and fry the onions for 10 minutes or until pale golden. Add the garlic and fry for 2 minutes.

  2. Add the red chili powder and turmeric, and then yogurt and alu bukhara. Cook until all the liquid dries.

  3. Add the prawns, cook on high heat for 5 minutes. Add 1 tsp salt and now remove from the stove. Add the kewra, garam masala, and lay the sliced lemons on top of the prawns. Boil the rice in water mixed with 1 tbsp of salt.

  4. When the rice is half-cooked, drain and layer on top of the prawns. Mix yellow food coloring with 1 tbsp of water and sprinkle on the rice.

  5. Cover the pot with a lid, return to the stove, and turn the heat up high. As soon as the steam begins to escape from under the lid, turn the heat down very low and let cook for 15 minutes.

  6. Stir to mix the prawns and rice together and serve hot.