Prawn pulao
Ingredients
- Boiled rice ½ kg
- Prawns cleaned ½ kg
- Oil ½ cup
- Garlic paste 3 tsp
- Chili powder ½ tsp
- Lemon juice 2 tbsp
- Tomatoes 2 chopped
- Tomato paste 1 tbsp
- Salt 1 ½ tsp
- Turmeric ½ tsp
- Cumin roasted and crushed 1 tsp
- Coriander roasted and crushed 1 tsp
- Green chilies 4 whole
- Yogurt ½ cup
- Cream ½ cup
- Curry leaves 10 to 12
- Kewra water 1 tbsp
- Brown onion ½ cup
- Coriander leaves chopped 2 tbsp
- Corn flour 1 tbsp
- Water 1 tbsp
- Heat ¼ cup oil fry curry leaves with 2 chopped tomatoes, fry for 2 minutes, add ½ cup beaten yogurt with ½ tsp turmeric ½ tsp coriander, chili powder 1 ½ tsp, tomato paste 1 tbsp, garlic paste 3 tsp, lemon juice 2 tbsp and green chilies whole 4, fry well for 5 minutes add ½ kg prawns and fry well, lastly add ½ cup cream with 2 tbsp chopped coriander leaves, thickens mixture with 1 tsp corn flour paste, mixed with 1 tbsp water and remove from fire. Boil rice with pinch of yellow color, arrange in a circle on the edge of the platter, arrange prawn curry in the middle, garnish with chopped coriander leaves and fried brown onion.
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