Prawn Pulao

Prawn Pulao

500g Prawns

3 cups Basmati rice

Ginger-garlic paste

2 large onions, thinly sliced

2 tbsp lemon juice

3 tomatoes, finely chopped

1 tsp garam masala pdr

1 tsp biryani masala pdr

1 tsp jeera powder (optional)

Salt, Turmeric pdr

Oil, as required

Lavang, dalchini, tejpatta, pepper

 

Make paste

1-2 tbsp Grated coconut

4-5 green chillies

1 bunch coriander leaves

1-2 sprigs pudina leaves

Ginger-garlic

 

Marinate prawns with 1 tsp lemon juice, ginger-garlic paste, garam masala powder, salt & turmeric pdr for 30 minutes.

Wash Basmati rice and soak in water for an hour. Heat oil in kadai, add lavang-dalchini, tejpatta, pepper, and saute. Now add onions and sauté till onions are slightly brown. Add the ground masala and sauté till oil separates. Add tomatoes and sauté till masala is well cooked. Now add prawns and rice and sauté for 2-3 minutes. Also add water (fr 1 cup rice add 2 cups water). Add lemon juice, turmeric powder, jeera pdr, biryani masala and salt. Let it cook for 5-6 minutes. Now close lid of kadai and switch off the stove. Stir ocassionaly. It will be ready after 15-20 minutes. 

Prawn pulao (without coconut)

Marinate Prawns in haldi, salt, ginger-garlic paste & lemon juice for 3-4 hrs or overnight. Heat oil in a kadai, add whole garam masalas (lavang, dalchini, pepper, tejpatta etc), ginger-garlic paste, 3-4 onions chopped lengthwise and sauté for 5 minutes. Now add 3-4 chopped tomatoes and sauté. Add coriander and pudina leaves and saute. Add the prawns and saute. Add 2 tbsp Shahi biryani masala, Maggie cubes (crushed in little water) and sauté for some time. Add salt. Now add rice and double amount water and lemon juice. Let it boil for 5 minutes, close lid and let it cook in its own heat. Prawn Pulao is ready.