Prawn Pulao by Radhika Phalke

Preparation Time: 20 minutes

Cooking Time: 30-35 minutes

Serving Size: 2-4

Water as required

• 2 tbsp Ghee

Salt to taste

• 1 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tbsp kala masala

3 no. Green chilli

• 1/2 cup Coriander

Process:

Marinate the prawns with a bit of salt, haldi and red chilli powder.

Wash the basmati rice and keep aside. In a non stick kadai, add ghee.

Heat and then add tejapatta, cloves, dalchini, elaichi(small), elaichi (big).

Let it crackle and add onions, and sauté till transparent.

Then add tomato, cover it with a lid.

Take out the lid, let it become soft and then add green paste.

Cook for sometime and then add the haldi, red chilli powder, salt, kala masala.

Roast and then add marinated prawns.Put the lid and cook for some time.

Take off the lid and add water and then rice.

Put the lid on and Allow it to cook on slow gas for about 1/2 hour or till the rice is cooked.

You can garnish with fried onions.