Prawn pulao and a sweet dish will satisfy your craving for a good meal. Very satisfying to the mind and stomach! And such a wonderful choice for a weekend special or holiday special meal!
This is an easy recipe to make. But you need to pay attention to how you roast the spices; And how to fry shrimp so that they retain their soft texture. Tips for such knowledge are given step by step.
Check out the detailed tips before making this amazing pulao.
Tips
Prawns:
• I used freshwater prawns. If you use sea prawns, remember to add less salt.
How to fry prawns:
• Fry the prawns only till the water evaporates. If you dry fry the shrimp, the shrimp will be tough and rubbery.
Rice:
• I used basmati rice soaked for an hour. If you are using a pressure cooker, add 1.75 glasses of water to 1 glass of rice.
• You can use any other rice like sona masoori or chitti pearls (jeerak samba). You should add water in double the proportion of rice.
Curd:
• Curd is added to pulao to give it flavor. If you don't want to add curd, you can add coconut milk.
• As a last option, you can do it with just water. Of course yogurt or coconut milk balances out the strong flavors of the spices used in this recipe. Pulau is infinitely flavorful.
Water:
• Hot water helps bring out the flavors of roasted spices. Cold water suppresses the flavors.
• Hot water also makes rice cook faster.
Ingredients:-
For the masala powder:(spice powder list):- 1- tablespoon jeera or known as (cumin) ,1- tbsp pepper powder ,2- cardamom or known as(cardamom) ,5 -cloves (long) ,5-6= dry chilies
1 -tablespoon coriander (whole) (coriander seeds)
1 -inch cinnamon stick
For the spices in Paulo:- (or) all biriyani spices
3- tablespoons of ghee
2- tablespoons of oil
4 -long 1 inch of cinnamon
4- Ilaichi
1 -Badi Ilaichi
Javitri (nutmeg) (a little)
Pattar Fool (a little)
1- marathi bud (small)
¼- tablespoon peppercorns
1- bay leaf (tej patta)
1- tablespoon cumin seeds
next ingredients for Paulo
1 cup onion (chopped)
2 green chillies (split)
2 sprigs of curry leaves
1 tbsp ginger garlic paste
300 grams of prawns
salt
1/2 tbsp Turmeric (Haldi)
1 tomatoes
1/4 cup curd
1.5 cup Basmati
3 cups of water
Kothmir (a little)
1 tablespoon lemon juice
Instructions
Roast all the ingredients for the spice powder on low flame. Cool it and grind it finely.
Take a thick-bottomed kadai and heat the oil. Saute all the spices for 30 seconds for the pulao.
Add onions and curry leaves and fry.
When the onion becomes soft, add ginger garlic paste, and tomato slices. Saute the tomatoes until soft and mushy.
Add Devine and cleaned prawns, turmeric, and salt. Fry until the water stops dripping from the prawns and the prawns look like cashew nuts, white and firm.
Now drain the soaked rice and add chopped green chilies to the prawn mixture. Fry carefully for 3-4 minutes without breaking the rice grain.
If you choose to use yogurt or coconut milk, add to the shrimp along with the turmeric and cook for a minute. Add ground masala powder.
After the rice is cooked well, add 3 cups of water mix well, and cover it. Cook on medium flame.
When the rice is almost done, sprinkle the lemon juice and coriander leaves over the rice, mix carefully, and keep it on a very low flame for 5-7 minutes. Next, switch off the stove and keep the pot still for 20 minutes.
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