Preparation Time : 20 minutes
Cooking Time : 30 – 35 minutes
Serving : 6 – 8 members
Description
Prawn pulao . A light flavoured pulao packed with so much character and taste . This pulao will surely raise eyebrows at any place served. A recipe i got from my friend pallavi’s grandmother (ammuma) Pallavi is a native of kollam but lives in Delhi as a Beautician there. She is the great ambika pillas neice. a few days back was watching band, Baaja ,bride in NDTV good times. Was surprised to see Pallavi as the beautician for the bride in that episode. Pallavi is also a great foodie like me. In fact she introduced me to many new recipes and my best among them is quiche de Lorraine. I got to know Pallavi when i was in R.K Nature cure for weight reduction. We were never given food in solid form there, only liquids. But all our minds, souls,breath, thoughts, talks were filled only about food.
Ingredients
Ingredients | Quantity |
|---|---|
| Cleaned Prawns | 600 grams ( when you clean 1 kg of prawn you get 600 grams of cleaned prawn ) |
| Ginger | 50 grams |
| Garlic | 50 grams |
| Small onion | 50 grams |
| Bay leaf | 2 |
| Coriander leaves | 1/2 bunch chopped , |
| Basmati rice | 3 cups |
| Green chillies | 14 |
| Fennel seeds | 2 teaspoon |
| Turmeric powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| ghee | 3 + 3 tablespoons |
| Ground Coconut | 2 tablespoons |
| Lime | 1 |
| Fried onion | 300 grams ( heat oil to deep fry , fry 300 grams sliced onions to golden brown and crisp ) |
| Cloves | 8 |
| Cardamom | 8 |
| Cinnamon | 2 inch piece |
| Onion sliced | 1/2 cup |
| Milk | 1/4 cup , |
| Cashew nuts | 10 ground |
| Curd | 1 cup |
| Food color | a pinch ( I used a pinch of saffron soaked in 2 tablespoons of warm milk instead ) |
| Salt | to taste |
Method
- Grind ginger , garlic , small onion , green chillies , fennel seeds , turmeric powder and coriander powder together to a smooth paste .
- Heat 3 tablespoon ghee in a pressure cooker . Fry the sliced onions to brown . Add the ground masala and cleaned prawns and sauté well .
- Top with curd , salt , coriander leaves cover and cook for one whistle adding enough water . When prawns are cooked add cashew nut and coconut paste with a big squeeze of lime . Mix well and set aside . Wash and soak rice .
- Heat 3 tablespoons of ghee in another pressure cooker add all the whole spices , once they crackle add socked rice and fry for a minute .
- Add 4 cups of water along with salt to taste and pressure cook for one whistle , then simmer for 10 minutes and switch of the flame . Wait for the whistle sound to settle down .
- Layer a non – stick heavy bottomed shallow vessel with little rice , topped with little prawn gravy , followed by fried onions . Keep layering till all the rice , prawn gravy and fried onions are over . Sprinkle the milk and saffron on top .
- Keep on low flame for another 10 minutes making sure the bottom does not get burnt . Switch of the flame .
- Toss well and serve piping hot
