My daddy used to make a Green Prawn Pulao, wherein he used to add uncooked rice to all the ingredients and cook them together. It tasted good but turned out a bit sticky. Therefore, I tried cooking the prawns and rice separately. And it turned out even better. By cooking separately, I was able to get non-sticky rice and the flavour of the pulao was even more enhanced when the prawns masala was added to the cooked rice. Do try it this way.
Serves: 4 to 6 Persons
Prep. Time: 30 Mins. + 3 Mins. (soaking)
Cooking Time: 40 Mins.
Part 1 – Preparing the Rice:
[ Standard Measure: 1 cup = 250 ml ]
- Rice [Aged Basmati] – 2 cups
- Cumin Seeds (pref. shahi jeera) – ¼ tsp.
- Green Cardamom – 2 to 3
- Cloves – 4 to 6
- Cinnamon – ½ inch
- Black Cardamom – 1
- Black Pepper Corns – 20 to 30
- Ghee – 1 tbsp.
- Salt – 1 tsp.
Step 1: Wash the rice two to three time with sufficient water. Thereafter soak the rice in water for 30 to 40 minutes.
Step 2: When the rice is done soaking, heat the ghee in a pressure cooker / pan and add the spices. Saute on low heat for 30 seconds. Then drain and add the rice and sauté it for about 2 minutes. Mix lightly so as not to break the grain. Then add 3 cups (750 ml) water and the salt. Put on the lid of the pressure cooker and cook on medium heat till the first whistle.
Step 3: Switch off the heat and wait for 5 minutes before releasing the pressure and opening the lid. Then open the lid and let the rice cool.
Part 2 – Preparing the Prawns:
- Prawns (cleaned & deveined) – 1 cup (200 gms – cleaned)
- Onion (finely chopped) – 2 medium
- Tomato (finely chopped) – 1 large
- Green Corriander Leaves (finely chopped) – 2 to 3 tbsp.
- Garam Masala Powder – 1 tsp.
- Turmeric Powder – ¾ tsp.
- For the Masala:
- Green Corriander Leaves – 1 cup
- Light Green Chillies – 4 to 6
- Garlic – 12 to 14 cloves
- Ginger – 1 inch
- Oil – 3 tbsp.
- Salt – 1 ¾ tsp. or to taste
Step 4: Apply 1 tsp. salt and ¼ tsp. turmeric powder to the prawns and leave aside.
Step 5: Grind the ingredients for the masala to a fine paste using 3 to 4 ice cubes and keep aside.
Step 6: Heat the oil in a thick bottomed pan / non-stick vessel. Sauté the onions on medium heat till translucent. Add the tomatoes, ¼ tsp. salt and cook on low heat till the tomatoes turn soft.
Step 7: Add the green masala paste and sauté for a minute. Cover with a lid and let the masala cook on low heat for 4 to 5 minutes (till the raw smell of the ginger and garlic disappears). Add the pawns and sauté for a minute.
Step 8: Then add the garam masala powder, turmeric powder and ½ tsp. salt and give the gravy a good mix. Cover and cook for a minute.
Step 9: Open the lid and add ½ cup warm water. Cook covered for a further 3 to 4 minutes.
Part 3 – Assembling the Pulao:
Step 10: Add the rice to the prawn gravy little by little and mix it gently so as not to break the grains. Sprinkle some corriander on the top and cook covered on low heat for 6 to 8 minutes. Serve hot with a raita.