Prawn Pulao |
Ingredients: | Quantity |
De veined Prawn | 750 gms |
Basmati Rice | 3 Cups |
Large Onions | 2 nos |
Tomatoes | 2 nos |
Ginger-Garlic paste | 2 tbsp |
Mint & Coriander Chopped | 1/4 cup |
Coriander Chopped | 1/4 cup + some for Garnish |
Green Chilies Slit | 3 nos |
Red Chilly Powder | 2 tsp |
Garam masala | 1 tsp |
Turmeric Powder | 1/2 tsp |
Yogurt | 1/2 Cup |
Coconut Milk | 1 1/2 cups |
Bay leaf | 1 nos |
Cinnamon Stick | 1 nos |
Cloves | 2-3 nos |
Lemon | Half |
Preparation:
1) Soak the rice for 30 mins. Heat oil in a sauce pan and add the whole garam masala and the chopped mint coriander leaves and fry for 2 mins.
2) Then add the onions and fry till light golden brown, and then add the ginger garlic paste and slit green chillies and turmeric.
3) Add the tomatoes and saute until the tomatoes soften. Add the red chili powder and saute for a min.
4) Add the prawns and saute for 2 more mins.
5) Add the coconut milk and the yogurt and the garam masala and simmer for few mins.
6) Add the rice to it and mix it lightly and then add 2 1/2 cup of warm water. Adjust salt and sprinkle some garam masala and squeeze in the lime juice.
7) Close it and cook 12 - 15 mins or pressure cook, simmer it for 2 whistles.
8) Garnish it with the coriander leaves and serve with raitha or a fish curry.
Note: Pulao served with masala raitha.
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