This enticing rice preparation made with fresh coriander and fresh mint that add an amazingly refreshing aroma that compliments the succulent prawns.CHUTNEY PRAWN PULAOIngredients15-20 medium prawns1½ cups Daawat Pulav Basmati Rice Chutney½ cup fresh coriander leaves¼ cup fresh mint leaves3-4 garlic cloves½ inch ginger, chopped2 green chillies, brokenSalt to taste½ tbsp lemon juicePulao2 tbsps oil1 inch cinnamon stick1 bay leaf3-4 cloves3-4 green cardamoms4-5 black peppercorns1½ tsps cumin seeds1 large onion, sliced2 tbsps fresh mint leavesSalt to taste¼ tsp turmeric powder¼ tsp red chilli powderFresh coriander sprigs for garnishTo serveRoasted papadsMethod 1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times. Add fresh water, soak for 20-30 minutes and drain.2. Remove the shell, clean, devein and wash the prawns. 3. To make the chutney, put coriander leaves in a blender jar, add mint leaves, garlic, ginger, green chillies, salt, lemon juice and ¼ cup water and blend to a fine paste.4. Heat oil in a deep non-stick pan, add cinnamon stick, bay leaf, cloves, green cardamoms, black peppercorns and cumin seeds and sauté till fragrant.5. Add onion and sauté till golden brown. Add prawns and sauté for 1-2 minutes.6. Add salt and mix. Add turmeric powder and red chilli powder and mix well.7. Add the blended chutney and mix well, cook for 1 minute. Add the drained rice and mix well. 8. Add 3 cups hot water and adjust salt and mix well. Cook till the mixture comes to a boil, reduce the heat low, cover and cook for 10-12 minutes.9. Switch the heat off, transfer into a serving plate, garnish with coriander sprigs and serve hot with roasted papads.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #ChutneyPrawnPulao
