How to make Arumainayagam Chittaranam - Rice and prawns tossed with light spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Prawns

Cuisine : Karnataka

Course : Rice

Arumainayagam Chittaranam Recipe Card

Arumainayagam Chittaranam

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Arumainayagam Chittaranam checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Jeera Rice, Simple Vegetable Pulao, Chilli Garlic Fish Rice, Apple Meethe Chawal.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Arumainayagam Chittaranam Recipe

  • Rice 200

  • Prawns 500 large

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Cinnamon 1 inch stick

  • Cloves 4

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions chopped 2 medium

  • Green cardamom 1

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Shell prawns. Marinate them in salt, turmeric powder and red chilli powder for twenty minutes. Soak rice for half an hour. Drain. Grind cinnamon and cloves coarsely.

Step 2

Heat ghee in a heavy bottom pan and fry the prawns until done, take out and keep it aside. In the same ghee add cumin seeds.

Step 3

When they begin to change colour, add chopped onions and sauté till soft.

Step 4

Add cardamom, ground cloves and cinnamon. Add the soaked rice and sauté until the rice becomes translucent.

Step 5

Add three cups of hot water and salt to taste and the cooked prawns. Mix and bring to a boil. Lower the heat, cook covered for at least twenty minutes or till done. Garnish with chopped coriander and serve hot.