Prawn Pulao Food

AMAZINGLY GOOD PRAWN PULAO

Steps:

• Pick, wash and soak rice in 3 cups of water for 30 minutes.
• Drain.
• Keep aside.
• Peel, wash and thinly slice onions.
• Clean and wash the corriander leaves.
• Wash and slit the green chillies.
• Shell, de-vein and wash prawns extremely well.
• Now, heat oil in a thick-bottom pan.
• Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms.
• Stir-fry for a minute.
• Add onions.
• Saute until they turn pink.
• Add 3 cups of water, turmeric powder, lemon juice and green chillies.
• Bring to a boil.
• Add rice.
• After a minute, stir in prawns, salt to taste and coconut milk.
• Stir till the rice absorbs all the water.
• Cover with a lid.
• Cook on low flame till the rice and prawns are fully cooked.
• Garnish with finely chopped fresh corriander leaves and freshly scraped coconut.
• Serve hot!

PRAWN PULAO

Steps:

• Grind all the ingredients mentioned under'masala' to a fine paste and keep aside.
• Heat oil in a skillet.
• Saute onion in it until golden brown.
• Add tomato, stir-fry and cook till soft.
• Add the ground masala paste and saute for 1 minute.
• Then add the turmeric and coconut milk powders and mix well.
• Next, add the prawns and cook for 5 minutes, mixing occasionally.
• Add salt to taste and 3 cups of water.
• Stir once, and then bring to a boil.
• Strain the rice and add it to the pot.
• Cook the rice, stirring occasionally.
• Add the deep fried potato quarters.
• Cover with a tight lid and cook on simmer for 10 minutes until all the water has been absorbed by the rice.
• Fluff with a fork.
• Serve with vegetables, raita and papads for a complete meal!

GOAN PRAWN PULAO

Steps:

• Season prawns with sea salt.
• Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
• Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
• Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.