Another great recipe from Kumar Sadhwani whos a great foodie! He loves to cook and share his lovely recipes with all of us 🙂 Thank you so much Kumar for this excellent pullao. I am sure many will love to make this and will be able to satisfy their cravings for rice and prawns! If you have a cholesterol problem you can substitute prawns for any white fish you like.
4 onions chopped
A teaspoon of garlic
A teaspoon of ginger
2 green chillies chopped
1 pc. Black cardamom pounded
2 small pcs. Cinnamon sticks slightly pounded
1/2 tsp. red chili powder
1/2 tsp. clove powder
1/4 tsp nutmeg powder
500-750 gms tiger prawns shelled and deveined.
2 tbsp. cooking oil
1.5 cups  basmati rice soaked and washed.

Heat oil in pan and fry the onions til pinkish. At this stage I add a pinch or two of sugar to the onions. It helps develop color while onion is not over done. Then add the garlic and ginger and chilies. Stir for a bit then add the cardamom, cloves, cinnamon and nutmeg and chili powder. Stir well on low heat till the fragrance comes up. Add a cup of water and cook on low heat. Add slowly some more water and cook further. Add the washed rice into the mix while checking the seasoning (a good way to measure water for cooking rice is to double the quantity of water to the quantity of rice.)In pulao a little more water is added to cook the masala. When the rice starts to boil add the tiger prawns. Garnish with coriander. You can make chicken pulao this way or veggies pulao. I love adding some frozen peas to the pulao toward the end.

This entry was posted in Gluten Free, Indian Restaurant Dishes, Rice is Nice, Something's Fishy, Spices and tagged , , , , , , . Bookmark the permalink.

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