Prawn Pulao

Ingredients:
Prawns - 450 gms (shelled without heads)
Ginger garlic paste - 1 tbsp
Green chilli paste - 1 tbsp
Onion - 2 (sliced)
Cumin Powder - 1 tsp
Tomatoes - 5
Coconut - 1/2 cup (grated)
Coconut Milk - 1/2 cup
Salt to taste
Oil  - 1/4 cup

For the Pulao:
Basmati Rice - 2 1/2 cups
Cardamom - 5
Cloves - 10
Cinnamon - 2 sticks
Salt to taste

Method:

• Boil the rice along with other ingredients in excess water till 2/3 done. Then drain the water completely. Keep the rice aside.
• Heat the oil in kadai, add sliced onions and fry till they are brown. Remove and keep aside.
• In the same oil, fry ginger garlic paste, chilli paste. Add cumin powder and stir fry for 2 minutes.
• Add chopped tomatoes and cook till oil separates.
• Now add coconut milk and grated coconut, salt. Stir until the gravy is thick.
• Add prawns. Stir for 2 minutes then remove from fire.
• Now transfer this to thick bottom vessel. Top it with parboiled rice. Garnish with fried onions.
• Cover with lid, seal the sides with atta dough and cook in low flame for 20 minutes or intil rice is done.
• Stir gently before serving.