Prawn Pulao

This is Hoorbanu Iqbal's recipe from the Thursday magazine. She is a wonderful cook with a very sweet smile that'll win your heart anytime and the magic in her fingers shows in her recipes and wonderful food!

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 300  g  shelled and de-veined  prawns
• 1 1⁄2 cups basmati rice, soaked in water for 2 hours
• 4  tablespoons  oil
• 1  tomatoes, washed,peeled and chopped
• 2  tablespoons coconut milk powder
• 1⁄2 teaspoon turmeric powder
• 2  onions, washed,peeled and sliced
•  salt
• 1  medium potato, deep fried and quartered

• Masala

• 3⁄4 cup coriander leaves, washed and chopped
• 4 -5  green chilies, washed and chopped
• 4 -5  cloves garlic, peeled,washed and chopped
• 1  teaspoon cumin seed
• 1  small onion, peeled,washed and chopped

Directions

1. Grind all the ingredients mentioned under'masala' to a fine paste and keep aside.
2. Heat oil in a skillet.
3. Saute onion in it until golden brown.
4. Add tomato, stir-fry and cook till soft.
5. Add the ground masala paste and saute for 1 minute.
6. Then add the turmeric and coconut milk powders and mix well.
7. Next, add the prawns and cook for 5 minutes, mixing occasionally.
8. Add salt to taste and 3 cups of water.
9. Stir once, and then bring to a boil.
10. Strain the rice and add it to the pot.
11. Cook the rice, stirring occasionally.
12. Add the deep fried potato quarters.
13. Cover with a tight lid and cook on simmer for 10 minutes until all the water has been absorbed by the rice.
14. Fluff with a fork.
15. Serve with vegetables, raita and papads for a complete meal!