Here is an easy to make, light and fresh prawn pulao that you can cook and enjoy for lunch or dinner.
Let’s get started with the recipe.
- 250 grams Basmati rice (thoroughly washed and soaked in water)
- 1 Cup medium sized prawns (fully shelled, deveined and washed)
- 2 Tablespoons of finely chopped onions
- 3 Tablespoons chopped coconut
- 2 Tomatoes (chopped)
- 1 Teaspoon whole cumin seeds
- 3-5 Green chillis (more or less, as per liking)
- 3-4 tablespoons of chopped coriander leaves
- 1 Tablespoon coriander powder
- 1 Teaspoon Kashmiri red chili powder
- ½ Teaspoon turmeric powder
- ½ Teaspoon sugar (optional)
- Salt to taste
- Whole garam masala – 2 bay leaves, 3-4 cloves, 2 green cardamoms, 1-inch cinnamon stick
- 1 Teaspoon garam masala powder
- 4 Tablespoon cooking oil
- First, wash and soak the Basmati rice.
- Also wash, shell, devein and keep the prawns ready.
- In a blender jar put the chopped coconut, tomatoes, cumin seeds, green chillis and coriander leaves and blends into a fine paste.
- In this paste, mix in the coriander powder, turmeric powder, and Kashmiri red chili powder and keep this paste aside.
- Heat the oil in a heavy bottom cooking vessel and add the whole garam masala. Let them splutter for 30 seconds.
- Add the chopped onions and fry till golden brown.
- Now, add the prepared spice mix. Mix and cook in high flame for a minute, then lower the flame completely, cover the vessel and cook the spice mix for 4-5 minutes. Check and stir once in between.
- Uncover the cooking vessel and check if the oil has totally separated from the masala to ensure it is fully cooked.
- Add the drained prawns. Add salt to taste and sugar if using. Mix well and cook the prawns for 1-2 minutes on medium flame.
- Add 500 grams of water (double the amount of rice), mix well and increase the flame to bring it to a boil.
- Add the soaked and drained rice, mix well, add some more salt and bring it to a boil.
- Give it one more mix, lower the flame and cover with a lid. Cook on low flame for 7-8 minutes.
- Uncover, mix gently to avoid breaking the rice. Top it with some freshly chopped coriander leaves and 2-3 whole green chilies that are not spicy. Cover with the lid again and cook on low flame for 3-4 minutes. Turn off the flame and keep covered for 5 more minutes.
- Serve hot with raita. Enjoy!