½ to ¾tspGaram masala or biryani masala (adjust to suit your taste)
½ to ¾tspcoriander powder
¼tspRed chili powder
Salt as needed
2 to 3tbspscoconut milk or 2 tbsp water (coconut milk adds taste and aroma)
Oil as needed
Lemon juice as desired (optional)
Whole spices or pulao spices
1small bay leaf
4 to 6cloves
1star flower/ star anise
How to make the recipe
Wash and soak rice for about 30 mins.
Cook it in whatever way you like either in the pot, pressure cooker or electric cooker.
Cook rice till al dente. You can also add few drops of oil to the rice pot to keep the rice grainy. Rice should be grainy fully cooked but not mushy.
Devein and clean prawns. Rinse them well. You can also wash them in vinegar to remove the fishy smell. Drain them completely and set aside.
While the rice soaks and cooks, you can marinate prawns with ginger garlic paste, garam masala, coriander powder, red chili powder, salt and turmeric.
making prawn pulao
Heat a pan with oil and saute all the pulao spices until fragrant.
Add onions and saute until golden and cooked well. Transfer the prawns and saute for 2 to 3 mins or until the raw smell from the ginger garlic goes away. Add mint and saute for 2 mins.
Cover and cook on a low heat until the prawns are completely cooked. Add the coconut milk or water and allow to thicken. You must be left with a thick curry like prawn mixture. At this stage if the prawn are swirled it means they are cooked completely. If not sprinkle little water and cook further. Overcooking makes them hard. So be sure not to overcook.
Add cooked and cooled rice along with lemon juice. Mix well and serve prawn pulao hot with fresh onion, cucumber wedges and papad.