Prawn Pulao With Coconut Milk

June 23, 2013 04:25 PM

Coconut milk adds a creamy deliciousness to this flavouful prawn pulao.

Cooking Time: 10-15 minutes

Servings: 4

Preparation Time: 10-15 minutes

Category: Non Veg

Ingredients

•	Prawns (kolambi/jhinga),peeled and deveined	2 cups

•	Rice,soaked	1 1/2 cups

•	Coconut milk	1 cup

•	Garlic	35 cloves

•	Green chillies	2

•	Fresh coriander leaves,roughly chopped	1 cup

•	Turmeric powder	1 teaspoon

•	Red chilli powder	2 1/2 teaspoons

•	Salt	to taste

•	Tamarind pulp	2 teaspoons

•	Coriander seeds	1/4 cup

•	Fennel seeds (saunf)	1 teaspoon

•	Ginger	1 inch piece

•	Onions,chopped	3 medium

•	Cinnamon	1 inch piece

•	Cloves	2

•	Black peppercorns	4

•	Oil	3 tablespoons

•	Salt	to taste

Method
Grind fifteen garlic cloves, one green chilli and one-fourth cup coriander leaves to a fine paste with sufficient water.

Mix prawns with this ground paste, one-fourth teaspoon turmeric powder, one teaspoon red chilli powder, salt and tamarind pulp. Set aside for fifteen to twenty minutes to marinate.

Grind fifteen garlic cloves, remaining green chilli and coriander leaves with coriander seeds, fennel seeds, ginger, one onion, cinnamon, cloves and peppercorns to a fine paste with sufficient water.

Crush the remaining garlic cloves. Heat one tablespoon oil in a non-stick pan. Add the garlic and marinated prawns and cook till are three-fourth done.

Heat the remaining oil in a deep non-stick pan. Add the remaining onions and sauté till golden brown. Add the remaining turmeric powder and chilli powder along with the ground paste. Sauté till oil separates.

Add rice, two cups water and salt. Cook till the water comes to a boil. Add coconut milk. Cover and cook till the rice is three-fourth done.

Add the prawns and mix with lightly. Cover and cook till the rice and prawns are completely done. Serve hot with solkadi.

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