Prawn Pulao

Prawn and coconut has always been a great combination, specially in southern and eastern part of India. Even in the Goan cuisine prawn and coconut have been combined. This combination goes well with making of pulao too. This recipe is aromatic and tasty that will simply blow your mind.

Ingredients(4 servings):

1. Long grain rice( Basmati rice suggested), 1 cup/200 gm
2. Tiger prawn , 100 gm
3. Green peas, 1 small cup
4. Grated coconut, 1 cup (i.e. 1/2 of a whole coconut)
5. Onion, 2
6. Garlic cloves, 6
7. Ginger, 1 and 1/2 inches
8. Green chillies, chopped; 4
9. Garam masala powder, 1 tbsp
10. Turmeric powder, 3 tsp
11. Kashmiri red chilli powder, 2 tsp
12. Bay leaf, 1
13. Salt to taste
14. Sugar, 2 tsp
15. Refined oil (here, soybean oil was used), 6 tbsp
16. Ghee( Indian Clarified butter, 1 tbsp

Method:

Wash prawns well and marinate them with 1 tsp salt and 1 tsp turmeric powder for 15 minutes. 

In pressure cooker add 6 tbsp oil. Toss prawns for 3-4 minute.
Blend onion, garlic, ginger, garam masala powder together. Add bay leaf and blended spices into oil, saute for a minute

Add grated coconut, green peas, chopped green chillies, salt to taste and sugar . Add 2 tbsp water and wait for the oil to seperate. Now add rice and ghee.*

*In a bowl mix red chilli powder, 2 tsp turmeric powder and 1/2 tsp natural food colour. Soak rice in that water for 1 hour prior to cooking. Strain rice and add into cooker. Preserve the water in which you soaked rice.

Stir rice for 2-3 minutes. Now add the water you preserved. For 1 cup of rice you will be needing 1 and 1/2 cups of water i. e. 360 ml.

Cover the cooker with lid and turn off the flame after 2 whistles. after 5 minutes open the lid, if it doesn't open first unlock the lid and then lift the nozzle upward using a spoon or spatula to reduce the pressure inside. The lid will come out easily.

Pulao is ready to serve hot.