Published On: Mon, Dec 4th, 2017

PRAWN PULAO

 

INGREDIENTS:

Prawns – ¼ kg

Coriander powder – 2 teaspoon

Chilli powder – 2 teaspoon

Tomato – 2 (chopped)

Garlic – 1 teaspoon (paste)

Ginger – 1 teaspoon (paste)

Onions – 3 (chopped)

Cardamom – 3 number

Cloves – 3 number

Oil – 5 teaspoon

Cumin powder – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Garam masala powder – 1/3 teaspoon

Coriander leaves – chopped

Rice – 2 cups

Hot water – 4 cups

Ghee – 2 tablespoon

Salt – to taste

 

PREPARATION:

 

For the preparation of prawn masala, pour oil in a pressure cooker. Add cloves and cardamom into it. Then add onions and sauté well. Until onion becomes brown colour.

Add ginger paste and garlic paste into the cooker. Sauté well then add chopped tomatoes.

After sauting the tomato add chilli powder, coriander powder, cumin powder, turmeric powder, garam masala powder and salt. Then add cleaned prawn and sprinkle some water on it.

Cover the lid and cook it for 10 minutes. After it becomes cooked, add chopped coriander leaves on it.

For the preparation of rice, heat oil in a pan. Add the rice into the pan, saute the rice for 3 minutes

Add 4 cups of hot water and required amount of salt into the pan.

Cover the pan with a lid and cook the rice on a medium flame.

For layering, add 2 teaspoons of ghee in a cooker, make a rice layer first, then add the prawn masala on the rice layer, repeat the same to make one more layer. Cover the lid and cook it in low flame for 2 minutes.

Serve hot and garnish it with chopped coriander leaves.

 

 

 

 

 

 

 

 

Photo Courtesy : Google/ images may be subject to copyright

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PRAWN PULAO