Prawns Pulao Recipe
Andhra, Hyderabadi, Telangana
ginger garlic paste
green chili paste
red chili powder
or 375 grams Basmati rice (1 cup=125g I used)
Water for Soaking
For the Curry
onion very thinly sliced
Masala powder made of fennel & cardamom
cups or 700 ml
coriander leaves chopped
Marinating the Prawns
Clean the prawns thoroughly and take into a mixing bowl.
Add salt, turmeric powder, chili powder, ginger garlic paste, green chili paste, coriander powder, few mint leaves, mix well and keep aside for half an hour.
Soak basmati rice for 30 minutes and rinse for 2-3 times or until the water runs clear.
Dry roast fennel seeds &cardamom, make them into a powder and keep aside.
Heat oil and ghee in a vessel, put the bay leaves, star anise, cardamom, cloves, cinnamon, mace, nutmeg and sauté until the aroma of the spices is infused into oil.
Add the thinly sliced onion, salt and sauté until soft.
Put the ginger garlic paste, curry leaves and sauté until the raw flavour disappears.
Add the chopped tomato and cook until it turns soft.
Next, add a little coriander powder, fennel & cardamom powder, pulao masala and mix well.
Put the prawns marinade, add few mint leaves, coriander leaves, mix well and cook it covered for 15 minutes.mix in between.
Making Prawns Pulao
Using the same cup that’s used for measuring rice, add water in 1 : 1 ½ ratio.that is for every 1 cup of rice you need to add 1 ½ cup of water.
Again, add some mint & coriander leaves and bring the water to boil.
When the water starts to boil, add soaked basmati rice.
Water stops to boil after adding the rice.so bring it to a boil again.add salt if required.
When the rice starts to boil, turn the flame to simmer and cook until the rice is perfectly done.
Recipe By BINDU----> Foodvedam.com