March 31, 2013

Prawn Pulao

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


  • 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.

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