Aditya Bal cooks up his version of a traditional prawn pulao. By chef Aditya Bal.
Ingredients Of Prawn Pulao
Prawn stock:
8-10 tiger prawn head
10 cups water
2 tsp red chilli
2 tsp turmeric powder
Salt to taste
Marination of prawns:
8-10 tiger prawns
1 1/2 tsp garlic paste
3/4 tsp ginger paste
1/2 tsp turmeric powder
3/4 tsp chilli powder
2-3 tsp vegetable oil
For the pulao masala:
3/4 cup vegetable oil
8-9 green cardamoms
2 cinnamon sticks
10 cloves
4 medium onions, chopped
3 green chillies, chopped
2 1/2 tsp garlic paste
2 1/2 tsp ginger paste
3/4 tsp turmeric powder
1 Tbsp coriander powder
3-4 tomatoes, chopped
1 cup coconut, grated
Some water
4 cups Nellore masoori rice (you can use any rice), washed and soaked for half an hour
6-8 cups prawn stock
1/2 a lime, juice
10-15 mint leaves
Coriander for garnishing
Salt to taste
How to Make Prawn Pulao
For prawn stock: Boil prawn head in the water.Add red chilli, turmeric and salt and let it boil for 15-20 minutes. Strain the stock liquid and keep aside.
-For pulao: Mix all the marinade ingredients. Coat the prawns well with the marinade and let it marinate for half an hour. Heat oil in a deep cooking pan, add green cardamom, cinnamon sticks, cloves and saute for a minute.Now add the aromatics.Start with the onions and saute till it is light brown.
-Add green chillies and cook it again for a while.Then add garlic paste and ginger paste. Stir well.Now add the powdered spices.Add turmeric powder and coriander powder.
-Mix wellAdd the tomatoes and a little bit of water to de-glaze the pan.Now add the grated coconut, stir for a minute or two.Toss in the rice and mix well. Turn up the heat a bit now and add the prawn stock.
-Cover and cook till the rice is done to about 80 percent, keep checking the level of the liquid.Once done, add the marinated prawns and gently mix.Finish the pulao with a squeeze of lime and some chopped mint leaves. Let it all cook on low heat for 5-7 minutes.Garnish with coriander leaves and serve hot.
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