Prawn Pulao | Cooking With Archana | Sanjeev Kapoor Khazana

Prawn Pulao is comfort food at its best. The sumptuous prawns mixed with the delectable rice, creates a flavorful dish, in terms of both, taste and aroma.

PRAWN PULAO (KOLAMBICHA PULAO)

Ingredients

200 grams medium prawns (kolambi), peeled and deveined
3 cups cooked Basmati rice
2-3 tablespoons oil
2-3 black peppercorns
3-4 cloves
½ inch cinnamon
½ teaspoon turmeric powder
¼ teaspoon asafoetida (hing)
1 medium onion, sliced
1 medium tomato, sliced
¼ cup coriander leaves-fennel seeds-green chilli paste
Salt to taste
½ teaspoon garam masala powder
2 tablespoons chopped fresh coriander leaves
10-15 fresh mint leaves
Fresh mint sprig for garnishing

Method

1. Heat oil in a deep pan-stick pan. Add peppercorns, cloves, broken cinnamon, turmeric powder and asafoetida and sauté for 30 seconds.
2. Add onion and tomato and sauté. Add coriander leaves-fennel seeds-green chilli paste paste and mix. Add salt, mix, cover and cook for 5 minutes.
3. Add prawns and mix .Add garam masala powder, mix, cover and cook for 5-10 minutes.
4. Layer the cooked prawns mixture with cooked rice. Spread coriander leaves and torn mint leaves on top, lightly mix the above layer, cover and cook for 5 minutes.
5. Serve hot with a mint sprig.

Preparation Time: 10-15 minutes
Cooking time: 15-20 minutes
Cuisine: Maharashtrian


2-3 tbsps oil
2-3 black peppercorns
3-4 cloves
1 inch cinnamon
½ tsp turmeric powder
¼ tsp asafoetida (hing)
1 medium onion, sliced
1 medium tomato, sliced
¼ cup coriander leaves-fennel seeds-green chilli paste


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