Friday, July 14, 2017

Saffron Prawn Pulao

My cute little sis is a great and innovative cook, she often creates her own recipes and tells me about them. A few days back she mentioned about her Prawn Pulao Recipe and I was intrigued to try it out. It is a very simple yet amazingly flavorful rice, the Saffron threads lend a deep golden color to this spice infused rice.

Ingredients: Prawn Pulao
  • 1/2 cup Basmati Rice
  • 10-12 Raw Headless Prawn
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • 4-6 Peppercorns
  • 2 Green Cardamom
  • 1 Medium Sized Onion sliced
  • 1 tsp Ginger Garlic Paste
  • Green Chillies
  • 1/2 Tomato sliced
  • 1/2 Tsp Cumin Powder
  • 1/4 Tsp Coriander Powder
  • 2 tbsp Milk
  • Pinch of Saffron threads
  • Salt to taste
 

Start by boiling 1/2 cup of water, add the Cinnamon Stick and the Basmati Rice. Cook the rice until it is half cooked, strain and keep it aside. Wash, clean and de-vein the prawns, season them with salt, to be used later. Heat oil in a wok, add the Cardamom, Bay Leaf, Cloves, and Peppercorn, let them crackle. Then add the sliced onions and fry them. Meanwhile, heat the milk in a small bowl, and steep the Saffron for a few minutes.


Once the onions are tender, add the Ginger Garlic Paste and stir fry them. Then add the previously cleaned prawns, the Cumin Powder, Coriander Powder, sliced Tomato and cook them for about 2-3 minutes. Add salt and Green Chillies according to taste and cover for 5 minutes. Once the masala is cooked take it out in a bowl, I used the same wok to make the Pulao.


Add a layer of rice on the wok, sprinkle some salt, layer the Prawn Masala, cover it with another layer of rice, sprinkle the Saffron Flavored Milk and a little bit of Garam Masala Powder. Cover and cook until Rice is nice and fluffy, and all the flavors infuse together.



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