Posted By : I am Fresh

4 Mar, 2022 12:30 PM

Cooking Time : 75 Minute

Ingredients

• Prawn stock:
• 8-10 tiger prawn head
• 10 cups water
• 2 tsp red chili
• 2 tsp turmeric powder
• Salt to taste
• Marination of prawns:
• 8-10 tiger prawns
• 1 1/2 tsp garlic paste
• 3/4 tsp ginger paste
• 1/2 tsp turmeric powder
• 3/4 tsp chili powder
• 2-3 tsp vegetable oil
• For the pulao masala:
• 3/4 cup vegetable oil
• 8-9 green cardamoms
• 2 cinnamon sticks
• 10 cloves
• 4 medium onions, chopped
• 3 green chilies, chopped
• 2 1/2 tsp garlic paste
• 2 1/2 tsp ginger paste
• 3/4 tsp turmeric powder
• 1 tbsp coriander powder
• 3-4 tomatoes, chopped
• 1 cup coconut, grated
• Some water
• 4 cups Nellore Masoori rice (you can use any rice), washed and soaked for half an hour
• 6-8 cups prawn stock
• 1/2 a lime, juiced
• 10-15 mint leaves
• Coriander for garnishing
• Salt to taste

Instructions

For prawn stock:

• Boil prawn head in the water.
• Add red chili, turmeric, and salt and let it boil for 15-20 minutes. Strain the stock liquid and keep it aside.

For pulao:

• Mix all the marinade ingredients. Coat the prawns well with the marinade and let them marinate for half an hour.
• Heat oil in the deep cooking pan, add green cardamom, cinnamon sticks, cloves, and saute for a minute.
• Now add the aromatics.
• Start with the onions and saute till it is light brown.
• Add green chilies and cook it again for a while.
• Then add garlic paste and ginger paste. Stir well.
• Now add the powdered spices.
• Add turmeric powder and coriander powder. Mix well
• Add the tomatoes and a little bit of water to de-glaze the pan.
• Now add the grated coconut, stir for a minute or two
• Toss in the rice and mix well.
• Turn up the heat a bit now and add the prawn stock.
• 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 and gently mix.
• Finish the pulao with a squeeze of lime and some chopped mint leaves. Let it all cook on low heat for 5-7 minutes.
• Garnish with coriander leaves and serve hot.