Ingredients
Method
Preparation
- Marinate the deveined prawns with a pinch of salt and 1/2 tsp turmeric powder. Keep it aside for 15-20 minutes.1/2 cup prawns, 1 tsp turmeric powder, salt
- Wash the rice twice, drain the water, and soak it in water for 15-20 minutes.1 1/2 cup rice
Cooking
- Heat ghee in a pan on low flame. Add cinnamon stick, bay leaves, cloves, black peppercorns, black cardamom, green cardamom, and cumin seeds. Sauté for few seconds.3 tbsp oil, 1 no cinnamon stick, 1 no black cardamom, 1 no green cardamom, 3 nos bay leaves, 3-4 nos cloves, 1 tsp black peppercorns, 1 tsp cumin seeds
- Add chopped green chilies and ginger-garlic paste, sauté until fragrant.2 nos green chilies, 1 tbsp ginger-garlic paste
- Next, add the sliced onions and sauté for 2 minutes. Cook until golden brow.3/4 cup onion
- Now, chopped coriander leaves, soaked rice (without water), and marinated prawns. Sauté for 2-3 minutes.1/2 cup prawns, 1/2 cup coriander leaves, 1 1/2 cup rice
- Add the turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Gently mix without breaking the rice strands.1/4 tsp garam masala, 1 1/2 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder
- Next, add the warm water and coconut milk. Adjust salt according to taste.2 cup coconut milk, 3/4 cup warm water, salt
- Cover and cook on low heat until rice is tender and has absorbed the coconut milk. It will take around 15 minutes.
- Once the pulao is done, fluff it with a fork. Garnish with fresh coriander leaves.1/2 cup coriander leaves