Chettinadu Prawn Pulav

Here is another tasty recipe for prawn lovers :)

Ingredients:

• Prawns- 250 gms
• Basmathi Rice - 200 gms (approximately)
• /Normal rice
• Big Onion-1
• Tomato- 2
• Garlic -5
• Ginger -1 inch
• (Ginger garlic paste/
• Ginger + Garlic powder - 1 and 1/2 teaspoons)
• Cinnamon - 1 inch piece
• Cloves- 2-3 pieces
• Fennel- 1 teaspoon
• Poppy seeds-1 /2 teaspoon
• Turmeric powder- pinch
• Chilli powder- 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Garam masala powder - 1/2 teaspoon
• Food colour powder- pinch(optional)
• Curry leaves, coriander leaves, fried cashews for garnishing
• Butter/Ghee
• lemon juice- 1 teaspoon(optional)
• Oil-1 table spoon
• Salt

Method:

• Cook the rice seperately. Tip: Don't ever over cook the rice for pulav, variety rice and Biriyani.
• Allow the rice to cool down slightly.
• Chop the onions, tomatoes, ginger, garlic into fine pieces and keep it aside.
• Heat oil in a large pan and add cinnamon, cloves, fennel, poppy seeds.
• When the fennel and poppy seeds turn slightly brown,
• Add the butter and then ginger garlic powder / paste / pieces.
• Add the onions and fry it till it turns glassy brown.
• Add the tomatoes and cook it under closed lid for few minutes.
• Once the onions and tomatoes are cooked well, add turmeric powder, chilli powder, coriander powder and (half the amount ) salt.
• After 2 minutes add the prawns and allow it cook under closed lid.
• Sprinkle water only if needed. Otherwise do not add water.
• Finally when the prawns are cooked, add garam masala powder and cook it for another 2-3 minutes. Add salt if needed and the food colour (optional)
• Now add the plain cooked rice to the masala and slowly stir until the rice turns evenly colored.
• Finally garnish the tasty prawn pulav with chopped curry leaves, coriander leaves and fried cashews. Add more butter and salt if needed.
• Sprinkle few drops of lemon juice if needed.
• Serve it hot with potato chips and onion raita..Hmmm..Yummy yummy:-b