Prawn Pulao

Ingredients:
Basmati rice - 2 cups
Small prawns - 250 gms (peeled and deveined)
Onions (small) - 3 (sliced)
Garlic - 3 big cloves
Ginger - 3/4 inch
Green chillies - 4 (slit)
Mint leaves - from a small bunch
Coconut milk - 3/4 cup
Fennel seeds/saunf - 1 tsp.
Green cardamom - 4
Cinnamon - 1
Cloves - 2
Bay leaves - 2
Kashmiri red chilli powder - 3/4 tsp.
Salt (to taste)
Ghee or Oil
Turmeric powder - 1/4 tsp.
Cashew nuts - 10

Method:
Wash the rice till the water runs clear. Cover and keep aside for 20 minutes (no need to soak in water).
Fry the cashews in ghee till golden colour. Keep aside.
Pound the spices (fennel seeds, cinnamon, cloves, cardamom) garlic, ginger in mortar with pestle.
Heat ghee or oil in a deep sauce pan and add the sliced onions and salt to taste. Saute till the onions turn golden colour. Add green chillies and saute. Add the spices and bay leaves. Saute for 2 to 3 minutes.
Pour 3/4 cup of coconut milk and 3 1/2 cups of water. Bring it to a boil.
Add the rice and cover it with a lid.
Meanwhile in another burner, heat oil in a small pan and add the prawns. Make a paste of red chilli powder, turmeric powder and salt. Add this paste to the prawns and saute well till it becomes dry. Keep aside.
When the water gets absorbed from rice, remove the lid and spread the mint leaves.
On the top, spread the prawns. Cover the sauce pan with an aluminium foil and place the lid.
Simmer for 5 to 8 minutes or till the rice is cooked.
Remove from heat and sprinkle the fried cashews and gently mix the prawns, mint leaves and cashews with the rice.
Enjoy hot with a favourite side dish.

Note:
Add water according to the type of rice used.

Posted in: Shrimp