Amazingly Good Prawn Pulao

This is Chef Sanjeev Kapoor's recipe that was published in today's Young Times magazine.

• Ready In: 1 hr 25 mins
• Serves: 4-5

Ingredients

• 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
•  salt
• 1  tablespoon fresh coconut, for garnishing (scraped)

Directions

1. Pick, wash and soak rice in 3 cups of water for 30 minutes.
2. Drain.
3. Keep aside.
4. Peel, wash and thinly slice onions.
5. Clean and wash the corriander leaves.
6. Wash and slit the green chillies.
7. Shell, de-vein and wash prawns extremely well.
8. Now, heat oil in a thick-bottom pan.
9. Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms.
10. Stir-fry for a minute.
11. Add onions.
12. Saute until they turn pink.
13. Add 3 cups of water, turmeric powder, lemon juice and green chillies.
14. Bring to a boil.
15. Add rice.
16. After a minute, stir in prawns, salt to taste and coconut milk.
17. Stir till the rice absorbs all the water.
18. Cover with a lid.
19. Cook on low flame till the rice and prawns are fully cooked.
20. Garnish with finely chopped fresh corriander leaves and freshly scraped coconut.
21. Serve hot!