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Prawns Pulao Recipe

Ingredients

How to make it

  • METHOD:
  • Marinate the shelled prawns with chilly powder, 3 teaspoons of ginger garlic paste, cumin and coriander powder, turmeric powder, 1/2 teaspoon asafoetida. Keep it aside for 10 minutes.
  • Wash the rice and drain water, keep aside.
  • Blanch tomatoes and puree them aside.
  • Boil water in a vessel with bay leaves, mace, chakra phool, cinnamon stick, brown cardamom, 1 teaspoon ginger garlic paste. In a wok/kadai heat oil and sauté chopped garlic flakes till they turn golden brown.
  • Then to this add the sliced onions and 1 teaspoon asafoetida and fry till golden brown.
  • When the onions turn golden brown add to it tomato puree and sauté till it leaves oil.
  • To this then add the marinated prawns and sauté it. Cover them for 3 minutes or till prawns are cooked.
  • Remove the lid and add to it tamarind pulp and tomato ketchup/sauce. Stir for some time.
  • Then to this add rice and sauté for 2 minutes.
  • Then add salt as per taste, coconut milk and boiling water with all the spices.
  • Bring the rice to boil and cook until done.
  • Garnish with chopped coriander and boiled eggs.
  • Serve hot.

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The Cook

pveens Mumbai, IN

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