Prawns Pulao

Prawns Pulao
Prawns pulao is one of the easiest and delicious preparation for all the seafood lovers. Try this one pot mildly spice biriyani recipe and you will love it for sure.

Prawns Pulao
Ingredients For Marinating Prawns:
  1. Prawns cleaned-400 gms
  2. Turmeric powder- 1/2 tsp
  3. Chilly powder- 1tsp
  4. Ginger garlic paste-1 tbsp
  5. Pepper powder- 1/2 tsp
  6. Salt-to taste
Other Ingredients:
  1. Basmati Rice-2 cup
  2. Water-4 cup
  3. Oil-1/2 cup
  4. Thinly chopped onion-2 large
  5. Chopped tomato-1 large
  6. Chopped ginger-1 tsp
  7. Chopped garlic-1 tsp
  8. Split green chilly-2
  9. Turmeric powder- 1/4 tsp
  10. Coriander powder-1 tsp
  11. Garam masala-1 tsp
  12. Curd-2 tbsp
  13. Chopped coriander and mint laves-1 handful
Preparation:
  • Marinate prawns with ingredients under marination and keep aside.
  • Wash and soak the basmati rice in water for 15 minutes. Drain it and keep aside.
  • Heat a wide pan with oil add onions and saute until soften or golden in colour.
  • Add chopped garlic, ginger and green chilly.
  • Add turmeric powder, coriander powder and garam masala; mix well.
  • Add chopped tomato and saute until mashed.
  • Add marinated prawns, curd and chopped mint and coriander leaves.
  • Mix well and cover the lid. Cook on medium-high flame for about 6-8 minutes (or until the prawns cooked nicely; stir often by opening the lid).
  • After that add drained basmati rice.
  • Gently saute for two to three minutes without breaking the rice.
  • Add 4 cups of water and enough salt.
  • Mix and cover cooks on medium flame until all the water content gets absorbed and rice cooked nicely.
  • Open the lid; garnish on top with chopped coriander leaves.
  • Allow to warm the rice by opening the lid (the rice will be non-sticky when the pan is opened for few minutes).
  • Serve warm in side with raitha and pickle.
Checkout the video of making prawns pulao to ease your cookingπŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡
Prawns Pulao
Prawns Pulao Prawns Pulao Reviewed by Fejna Em on 17:10 Rating: 5

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