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Wednesday, June 17, 2015

Prawn Pulao | Prawn rice

This recipe is very close to my heart because it is solely my mom's recipe. I never saw her measuring the ingredients like how I have to do to post this recipe in this blog. She always cooked with her heart, with lots of love. Even though it sounds like a simple recipe...but has loads of flavors.





Serves 4
Preparation time: 20 minutes
cooking time : 25 minutes
Total time: 45 minutes.(approx)


Ingredients:
  • 250 gms of cleaned and deveined medium size prawns
  • 2 cups basmati rice washed and soaked (for 20 min)
  • 1 medium onion chopped
  • 1 big ripe tomato chopped
  • 1 small size potato peeled and cubed
  • 1 small carrot cubed
  • 1/2 cup green peas
  • 1/2 cup chopped green capsicum
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 3 green chilies slitted
  • 5 to 6 curry leaves
  • 1 inch piece of cinnamon stick
  • 1 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 cube of knorr vegetable stock
  • 1/4 tsp garam masala powder
  • 1 tbsp lemon juice
  • 1/2 cup chopped coriander leaves
  • 5 tbsp of oil
  • 1 tbsp vinegar
  • 4 cups of water
Method:
  1. Heat oil in a large saucepan (non stick) and fry chopped onion till soft. Add  cinnamon, green chilies, curry leaves, ginger and garlic paste. Fry till onion turns light brown. 
  2. Now add chopped tomatoes, red chili powder, coriander powder, cumin powder, turmeric powder and vegetable stock cube. Fry for a minute and add all the vegetables (potato, carrot, and green peas). Pour 1 cup of water, cook on low heat till vegetables are partially cooked.
  3. Add the prawns, capsicum, garam masala powder and lemon juice. Cook for a minute and add remaining 3 cups of water. Taste the water to see if you need to add more salt and adjust the seasoning accordingly. Bring the water to a boil.
  4. Once the water starts to boil add the soaked rice, chopped coriander leaves and vinegar. Stir well and wait for the water to boil again. Once the water starts boiling, place the lid and cook the pulao on low heat for about 10 - 15 minutes. Stir once and cook till no moisture is left.
  5. When the rice is cooked switch off the heat and let it stand for 10 more minutes with lid on.
  6. Serve hot.






6 comments:

  1. Replies
    1. Thanks for trying this dish. Send me picture of it when you prepare it next.

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    2. Thanks for trying this dish. Send me picture of it when you prepare it next.

      Delete
  2. This comment has been removed by the author.

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  3. yummmy delicious ... hubby loved it... was a bit spicy but altogether a complete dish.

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  4. This comment has been removed by the author.

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