Prawn Pulao
Fresh prawns and Basmati rice cooked together with a coconut and spice paste.
Ingredients
- 500 g Basmati rice
- 800 g medium-large prawns, shelled, de-veined and washed
- 3 onions, thinly sliced
- 20-30 curry leaves
- 150 ml coconut milk
- 2 tbsp natural yoghurt, whisked
- 3 tbsp ghee
- 1 tsp turmeric powder
- 2 bay leaves
- 3 1-inch pieces cinnamon
- 1/2 tsp black peppercorns
- 5-6 cloves
- 5-6 green cardamoms
- 1 tsp cumin seeds
- Salt
For the masala paste
- 5 tbsp fresh coconut, grated
- 6 dried red chillies
- 1 tbsp coriander powder
- 1 star anise
- 8 cloves of garlic, peeled
- 1 2-inch piece ginger, peeled
Instructions
- Was the rice and soak covered in water for 20 minutes. Then drain the rice completely.
- Sprinkle a little salt (no more than 1/4 tsp) and turmeric on the prawns, mix and set aside.
- Grind the coconut and all the other masala ingredients to a thick, smooth paste in using a little water.
- Take a large, flat, thick-bottomed pan (so that things don't stick and burn), heat 2 tbsp ghee on medium flame and fry half the curry leaves and all the onions till slightly golden.
- Add the coconut masala and saute of low heat for 3-4 minutes, stirring constantly. Then tip in the prawns and mix to coat the prawns with masala.
- Cook for 4-5 min and add the yoghurt and cook for a further minute. Then remove the prawns and set aside.
- Now add the remaining tbsp of ghee on a low flame and add the bay leaves, cinnamon, cloves, cardamom, cumin and peppercorns. Let them fry for a few seconds and add the rice.
- Saute the rice for about 7 minutes till the grains are nice an toasty.
- Add the remaining curry leaves and prawns and mix with the rice and spread to create and even layer.
- Pour in the coconut milk and just enough water to cover the rice and prawn mixture. Season with salt and gently swirl to mix it in.
- Cover the pan with a tight-fitting lid and cook on a low-medium flame (without opening) for 20 minutes. Then, switch off the stove, move the pan to a cooler surface and let it rest for 15 minutes.
- Open the lid after 15 minutes, gently fluff the rice with a fork and serve the pulao hot.