How to make prawns pulao?

Ingredients
Basmati rice 500 grams
Prawns 200 grams
1 onion medium, sliced thinly
Gingar, garlic paste 1 tablespoon green chillies
Garam masala 1/2
Red chilli powder1/4
Pinch turmeric
Salt
Coconut milk 3 tbsp
Oil
Lemon juice 2 tbsp
Whole spices 1 small bay leaf,3 green cardamom,4 cloves, 2 inch cinnamon stick,1/2 tbsp Shahi jeera,1 star flower, 1 strand mace. 

Wash and sock rice for 30 minutes. Cook it rice till at dente. You can also add few drops of oil to the rice to keep the rice grainy. Rice should be grainy fully cooked but not mushy. Devein and clean prawns. Rinse them well. You can also so  wash them in venegar to remove the fishy smell.  Drain them completely and set aside. While the rice soaks and cooks you can marinate prawns with ginger garlic paste,garam masala, coriander powder, red chilli powder, salt, turmeric. 
Heat a pan with oil and saute all the pulao spices until fragrant. Add onions and saute until golden and cooked well. Transfer the prawns and soute for 3 minutes or until the raw smell from the gingar garlic goes away add mint leaves and saute for 2 min cover and cook on a low heat until the prawns are completely cooked. Add the coconut milk and allow to thickness you must be left with a thich. Curry like prawns mixture. All the stage if the prawns are swirled it means they are cooked completely. If not sprinkle little water and cook further. Over cooking makes them hard. So be sure not to over cook. Add cooked and cooled rice along with lemon juice. Mix well and serve prawns pulao hot with fresh onion, cucumber wedges and paped. 

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