1 hr 25 mins
This is Chef Sanjeev Kapoor's recipe that was published in today's Young Times magazine.
My Private Note
Units: US | Metric
- 1 1/2 cups basmati rice (long grain)
- 600 g headless prawns
- 2 medium onions
- 3 -5 sprigs fresh coriander leaves
- 2 green chilies
- 2 tablespoons oil
- 2 bay leaves
- 2 cloves
- 1 inch cinnamon stick
- 2 green cardamoms
- 2 black cardamom pods
- 1/2 teaspoon turmeric powder
- 1 teaspoon lemon juice
- 3 tablespoons coconut milk
- 1 tablespoon fresh coconut, for garnishing (scraped)
- 1Pick, wash and soak rice in 3 cups of water for 30 minutes.
- 3Keep aside.
- 4Peel, wash and thinly slice onions.
- 5Clean and wash the corriander leaves.
- 6Wash and slit the green chillies.
- 7Shell, de-vein and wash prawns extremely well.
- 8Now, heat oil in a thick-bottom pan.
- 9Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms.
- 10Stir-fry for a minute.
- 11Add onions.
- 12Saute until they turn pink.
- 13Add 3 cups of water, turmeric powder, lemon juice and green chillies.
- 14Bring to a boil.
- 15Add rice.
- 16After a minute, stir in prawns, salt to taste and coconut milk.
- 17Stir till the rice absorbs all the water.
- 18Cover with a lid.
- 19Cook on low flame till the rice and prawns are fully cooked.
- 20Garnish with finely chopped fresh corriander leaves and freshly scraped coconut.
- 21Serve hot!
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Nutritional Facts for Amazingly Good Prawn Pulao
Serving Size: 1 (255 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 482.5
- Calories from Fat 119
- Total Fat 13.2 g
- Saturated Fat 3.9 g
- Cholesterol 189.0 mg
- Sodium 860.2 mg
- Total Carbohydrate 63.0 g
- Dietary Fiber 3.9 g
- Sugars 4.2 g
- Protein 27.3 g
The following items or measurements are not included:
black cardamom pods