Gourmet

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.

- See more at: http://www.sanjeevkapoor.com/Prawn-Pulao-With-Coconut-Milk.aspx#sthash.EnP6JHAp.dpuf

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