Here is another dish that adds to the list of my love for flavored rice dish.
Marination of prawns:
- Prawns: 15-20 shelled and deveined
- Garlic paste: 1 1/2 tsp
- Ginger paste: 3/4 tsp
- Turmeric powder:1/2 tsp t
- Chilli powder: 3/4 tsp
- Vegetable oil: 2-3 tsp
- Salt: 1 tsp
For the pulao masala:
- Vegetable oil: 2 tbsp
- Green cardamoms: 4
- Cinnamon sticks: 2
- Nutmeg: 1tsp
- Star Anish: 2
- Cloves: 10
- Onion: 1 large thinly sliced
- Green chillies: 2-4 sliced ( adjust as per your taste)
- Garlic paste:2 1/2 tsp
- Ginger paste: 2 1/2 tsp
- Turmeric powder: 3/4 tsp
- Coriander powder: 1 Tbsp
- Tomatoes: 1 large chopped
- Basmati rice : 2 cups washed and soaked for half an hour
- Water: 4-5 cups
- Mint leaves: finely chopped 2 tbsp
- Coriander leaves: finely chopped 2 tbsp
- Salt to taste
Mix all the marinade ingredients.
Coat the prawns well with the marinade and let it marinate for half an hour.
Heat oil in deep cooking pan, add green cardamom, cinnamon sticks, cloves, star Anish and saute for a minute.
As the raw spices get aromatic add the sliced onions with a pinch of salt and saute till it is light brown.
Add green chillies and cook it again for a while.
Then add garlic paste and ginger paste and cook till the raw smell is gone.
Add turmeric powder and coriander powder. Mix well
Add the tomatoes, salt to taste and a little bit of water to de-glaze the pan and cook till the spices are cooked through and the oil separates.
Toss in the rice and mix well. Saute the rice in the masala for about 4 mins
Turn up the heat a bit now and add water.
Cover and cook till the rice is done to about 80 percent, keep checking the level of the liquid.
Once done, add the marinated prawns, some chopped mint leaves and coriander leaves and gently mix and cover and cook till the rice is cooked thorough and the water dries up.
Garnish with coriander leaves and serve hot.
Enjoy your pulao with a side of yogurt raita.
Till then happy blogging