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King Prawn Pulao

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Occasion: Any   Total servings: 3
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time: 10 min
Best for: All   Preperation time: 30 min
How to serve: Hot    

King Prawn Pulao recipe by Nazia Nazar at DesiRecipes.com.
Glorious aromatic prawn and rice Pulao will satisfy your taste buds for days.


Ingredients
250 gms King prawns (shelled)
1 cup Basmati rice
4 medium sized Onions
10 cloves GarlicClick to find more about Garlic
1 inch piece GingerClick to find more about Ginger
2 Green chillies
3 medium sized Potatoes
3 medium sized Tomatoes
1/4 medium bunch Fresh coriander leavesClick to find more about coriander leaves
4-5 strands Saffron
2 tbsp Milk
1 tsp Coriander seedsClick to find more about Coriander seeds
1/2 tsp Cumin seedsClick to find more about Cumin seeds
1/4 tsp zeeraClick to find more about zeera
5 Red chillies whole
5 CloveClick to find more about Clove
1 inch stick CinnamonClick to find more about Cinnamon
3 Green cardamomClick to find more about cardamom
1/2 tsp TurmericClick to find more about Turmeric powder
10 Cashew nuts
1/2 cup Oil
5 Pepper corns
SaltClick to find more about Salt to taste
4 tbsps GheeClick to find more about Ghee
WheatClick to find more about Wheat flour dough as required


Preparation
Wash rice, drain and keep aside for two hours.
Shell, devein prawns and wash them thoroughly under running water. Drain. Peel and wash onions.
Slice two of them and finely chop the remaining two.
Peel and roughly chop gingerClick to find more about ginger and garlicClick to find more about garlic. Remove stems, wash and slit green chillies.
Peel potatoes and make round slices. Leave them in water. Drain just before use.
Wash and finely chop tomatoes.
Clean, wash and finely chop coriander leavesClick to find more about coriander leaves. Dissolve the saffron in two tablespoons of warm milk.
Grind gingerClick to find more about ginger, garlicClick to find more about garlic, coriander seedsClick to find more about coriander seeds, cumin seedsClick to find more about cumin seeds, caraway seedsClick to find more about caraway seeds, red chillies, cloves, cinnamonClick to find more about cinnamon, green cardamoms, turmericClick to find more about turmeric powder to a fine paste.
Soak cashewnutsClick to find more about cashewnuts in half a cup of water for fifteen minutes.
Drain and grind to a paste.
Parboil rice in three cups of water with a little saltClick to find more about salt.
When rice is half done drain water completely and spread rice in a big flat plate. Heat sufficient oil in a kadai and deepfry sliced onions till brown and crisp.
Drain onto an absorbent paper and keep aside. In the same oil add peppercorns, green chillies and coriander leavesClick to find more about coriander leaves. Add chopped onionClick to find more about onion and fry till light brown.
Add the ground masala paste and fry for two minutes.
Then add prawns, cashewnut paste, chopped tomatoes and onefourth cup of water. Add saltClick to find more about salt and cook till the gravy thickens. Sprinkle saffron and milk mixture over the rice and divide into seven parts.
Divide the browned onions and prawns with masala into three parts each.
At the bottom of a large vessel place slices of raw potatoes.
This is to keep the rice from sticking to the bottom.
Spread a layer of rice over the raw potatoClick to find more about potato slices. Then spread a layer of prawns and onions over the rice. Continue the layering process as follows: rice, onionClick to find more about onion, rice, prawns and so on till you end with a final layer of rice. Make four holes on the topmost layer of rice and pour one tablespoon of gheeClick to find more about ghee into each hole.
Cover with a tight fitting lid and seal the edges with whole wheatClick to find more about wheat flour dough. Cook low heat for about one hour or till the seal breaks and steam comes out. Then take off it the heat. The emission of the steam is an indication that the dish is ready. Serve hot.



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