Wednesday, March 22, 2006
This is the tastiest of the variety of crustaceans available in the market.
Whenever I bring prawns from the market I usually keep them in 4 packets to be used later for 4 different types of dishes so that I make most of my visit to the market.
I make the following dishes frequently although there are many more which I do occasionally I will be writing about them as and when I make them so let me tell you about the four dishes first…
I make goan prawn curry
I make pulses with prawn masala curry
I make prawn pulao and finally
I make fried prawns, which are the tastiest of all.
Today I am going to give you a recipe of PRAWN PULAO
Whole garam masala- cardamom, cloves, dalchini and pepper
2 big onions finely chopped
2 tsps ginger- garlic-greenchilli paste
1 tsp each of haldi and dhania jeera powder
2 tsp biryani pulao masala
Chili powder if you require it to be more tikkha… or spicy
2 cups basmati rice
One cup shelled, deveined prawns.
Lemon juice and finely chopped coriander leaves.
Take oil in a heavy bottom pan add the whole garam masala.
Add the finely chopped onions to it and stir till they become soft
Add the ginger-garlic-green chili paste
Let it cook and let the fragrance leave the kitchen and enter all the rooms
Then to this add the haldi, dhania and biryani pulao masala
Let it fry for some time and then add the prawns.
Let the prawns cook. They cook very fast.
Add the washed rice to the above mixture and stir
Add 4 cups of boiling hot water (double the quantity of rice) if the vessel is airtight like a pressure cooker you can add less water.
Add salt, lemon juice and finely chopped coriander leaves and let it cook till all the water evaporates and you get nice and fragrant rice.