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Prawn Pulao Recipe

Make the mouth watering Prawn Pulao anytime at home. You can make it for special occasions for the guests. Find the relevant ingredients and method to prepare it online posted on this page. Your suggestions are welcome.

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0:25 - 0:10

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Ingredients

1 cup rice
500 grams prawn (cleaned, shelled and deviened)
1 tsp saffron strands
1 tbisp milk
4 medium-sized onions piece ginger
4 green chillies
3 flakes garlic
12 mint leaves
2 handfuls coriander leaves
1 tblsp poppy seeds
1 cup curd
4 cloves
2 large cardamoms
2 piece cinnamon stick
1 bay leaf
a large pinch each of nutmeg and mace
1 tblsp garam masala
1 tblsp each of powdered
coriander and cumin seeds
salt and chi/li powder to taste
a few tblsps ghee
a little flour
25 grams each of almonds. and pistachios (blanched and fried)
25 grams raisins
2 hard-boiled eggs (shelled and sliced thin)

Method

Dissolve the saffron in a tblsp of hot milk. Slice two of the onions into thin rings and fry till crisp and brown. Grind the remaining onions, ginger, chillies, garlic, mint, coriander leaves and poppy-seeds to a paste. Mix the paste into the- curd, along with the prawns, fried onions and all the spices. and salt. Set aside for 1 hour. Half-boil rice in salted water and then drain out the water completely. Set aside.
Now pour the prawn mixture into a heavy-bottomed pan. Cover tight, and cook over a slow fire till almost dry. Remove fro m fire. Grease well a heavy-bottomed vessel and arrange in it a layer of the rice. Over this arrange a layer of the prawn mixture. Sprinkle a little of the saffron on top, along with a tblsp of melted ghee. In this way, arrange the rice and prawn mixture in layers, sprinkling saffron and hot ghee in between. Remember to start and finish with a layer of rice. Now pour 4 tblsps of smoking hot ghee over the whole and cover the vessel tight. Seal with flour dough. Cook over a slow fire for 30 minutes. Garnish with the nuts, raisins and eggs.

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