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
