Prawns Pulao

Prawns pulao is a complete meal as prawns with rice and oil gives protein, carbohydrates and fat. This preparation is rich and spicy so reduce the quantity of ghee and chilies according to your taste.

Ingredients we will require to make this recipe:

Large or medium prawns (jhinga) : . . . 250 grams

Basmati rice : . . . . . . . . . . . . . . . . . 250 grams

Onions (pyaj) : . . . . . . . . . . . . . . . . . . . . two

Tomatoes (tamater) : . . . . . . . . . . . . . . . . two

Ginger garlic paste (adrak lasoon) : 1 table spoon

Green chilies (hari mirchi) : . . . . . . . . . . . 2 to 3

White pepper powder (safed mirchi) : 1 tea spoon

Cinnamon (dalchini) : . . . . . . . . . . . . . . . 1 inch

Cloves (lavang) : . . . . . . . . . . . . . . . . . . 3 to 4

Bay leaf : . . . . . . . . . . . . . . . . . . . . . . . . one

Garam masala powder : . . . . . . . . 1/2 tea spoon

Saffron (kesar) : . . . . . . . . . . . . . . . . . . pinch

Lemon juice (nimboo) : . . . . . . . . 3 table spoon

Ghee : . . . . . . . . . . . . . . . . . . . . . . . 1/2 cup

Coriander leaves (hara dhania)

Salt (namak) as per your taste.

De-vein prawns and season it with one table spoon lemon juice and salt for ten minutes.

Boil tomatoes to make puree.

Heat ghee and fry finely chopped onions till it is just transparent. Add ginger garlic paste, long cut green chilies, bay leaf, Cinnamon, Cloves and white pepper powder. Fry for a minute or two and then add tomato puree. Let it cook for two to three minutes and then add basmati rice. Mix it thoroughly and add water.

When rice is half done, add prawns, garam masala powder and remaining lemon juice. Mix it gently and cook prawns pulao on a slow flame till rice and prawns are done.

Make a saffron solution in little warm water and sprinkle it on rice.

Garnish prawns pulao with coriander leaves while serving.

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