I still remember the first time that I made this pulao. I had a lot of left over chutney and I wasn’t sure what to do with it. I just decided to add it to the rice I was making. The outcome was delicious and this recipe has since been a regular on the menu in my house! I have tried it with vegetables, chicken and shrimp, and it is delicious all three way. Try this for your next get together!
What you will need:
| Ingredients | Quantity |
|---|---|
| Bay Leaves | 2 |
| Black Cardamom | 1 |
| Chicken Stock/Water/Coconut Water | 1 1/2 cup |
| Cinnamon Stick | 3 inch |
| Coconut | 150 grams |
| Coconut Milk | 1/2 cup |
| Cumin Seeds | 1 tablespoon |
| Fresh Coriander | 50 grams |
| Garlic | 15 grams |
| Ghee | 2 tablespoons |
| Ginger | 15 grams |
| Green Chilies | 5 |
| Prawns | 250 grams |
| Rice | 1 cup |
| Salt | 1 teaspoon |
Prep Time: 15 min
Cook Time: 30 min
Servings: 4
How to make it:
- Wash and leave the rice for soaking for 15 minutes.
- Make a paste with the coconut, coriander leaves/cilantro, green chilies, ginger, garlic. Use coconut milk to grind the paste. Set this aside.
- Heat ghee in a pan. Add the cinnamon stick, black cardamom, bay leaves and cumin seeds.
- Add the drained rice and sauté it lightly for 30 sec.
- Add the ground paste, salt and the water/chicken stock/coconut water. You can use either one.
- Place the vessel on a mesh or a frying pan so that the pulao does not stick to the bottom while cooking.
- Cover and cook for 10 minutes on a medium flame.
- Open and add the shrimp. Cover again and cook till the rice is done. All the liquid will evaporate.
- Fluff the rice with a fork and mix gently before serving.