Recipe by Charishma_Ramchandani
This is Chef Sanjeev Kapoor's recipe that was published in today's Young Times magazine.
Top Review by Girl from India
Made this last week. Could not review before. Very Very good Charishma. Only used dessicated coconut instead of the coconut milk(did not have it or any coconut at home). Use coconut milk in my regular prawn pulao too but this recipe is a little different and am glad I tried it. :) Thanks a million. Fay
- 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)
Directions See How It's Made
- Pick, wash and soak rice in 3 cups of water for 30 minutes.
- Keep aside.
- Peel, wash and thinly slice onions.
- Clean and wash the corriander leaves.
- Wash and slit the green chillies.
- Shell, de-vein and wash prawns extremely well.
- Now, heat oil in a thick-bottom pan.
- Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms.
- Stir-fry for a minute.
- Add onions.
- Saute until they turn pink.
- Add 3 cups of water, turmeric powder, lemon juice and green chillies.
- Bring to a boil.
- Add rice.
- After a minute, stir in prawns, salt to taste and coconut milk.
- Stir till the rice absorbs all the water.
- Cover with a lid.
- Cook on low flame till the rice and prawns are fully cooked.
- Garnish with finely chopped fresh corriander leaves and freshly scraped coconut.
- Serve hot!