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Prawn Pulao

 INGREDIENTS:

  1. Prawns 300 grams deveined and cleaned
  2. Basmati Rice 300 grams, approximately 2 cups, washed and soaked in water for 30 minutes.
  3. Cumin Seeds 1 tsp
  4. Bay Leaves 1-2
  5. Cloves 2-3
  6. Green Cardamom 2-3
  7. Cinnamon Sticks 1 inch
  8. Ginger Garlic Paste 1 tbsp
  9. Red Chili Powder 1 tsp
  10. Coriander Powder 1 tsp
  11. Turmeric Powder 1/4th tsp
  12. Salt to taste
  13. Onion 3 large, thinly sliced
  14. Tomatoes 2 medium, chopped
  15. Green chilies 3-4 slit
  16. Mint Leaves, a handful
  17. Coriander Leaves chopped 2 tsp

METHOD:

Serving Size: 4-5

Marinate the prawns with salt, turmeric powder, and chili powder.

Lightly toast the rice until it becomes glossy and aromatic.


Heat oil in a pressure cooker and add cumin seeds and whole spices. Let them sizzle. 

Add onions and saute until golden. Add ginger-garlic paste and saute until the raw smell disappears. 

Add tomatoes, green chilis, and dry spice powders. Cook until the tomatoes soften and the oil separates. Add the prawns and stir-fry for 2-3 minutes.

Add 3 cups of water and bring to a boil. Add the toasted rice and mint leaves. Add salt and gently stir. Close the lid, and pressure cook on high heat for 2 whistles.  

Release the pressure and let it rest for 5-10 minutes. Gently fluff the rice with a fork.

Garnish with coriander leaves and serve hot with boondi raita and pickled onion rings.









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