Goan Prawn Pulao
Course: Main CourseCuisine: Goan, Indian Servings: 2 people Author: Rupal Bhatikar
Ingredients
1 cup Basmati Rice
1 cup Prawns deshelled and deveined
1/4 cup Carrots finely diced
1/4 cup Green Peas frozen or fresh
1/4 cup Green Beans finely sliced
1/2 cup Onion finely chopped
1 Green Chilli chopped
1/2 tsp Ginger chopped
1/2 tsp Garlic chopped
1 tsp Lemon juice
1 tbsp Ghee
1/4 tsp Turmeric Powder
1/2 tsp Kashmiri Chilli Powder
1/4 tsp Caraway seeds (shahjeera)
2 Green Cardamom Pods whole
1/2 inch Cinnamon Stick
3 Cloves whole
1 Bay Leaf
4 Black Peppercorns whole
Salt to taste
1.5 cups Hot water or Vegetable/Chicken/Prawn stock
Instructions
Wash your basmati rice until the water runs clear. Soak the rice for atleast 30 minutes.
In a mortar pestle, roughly pound together the ginger, garlic and green chilli. Add this paste to the prawns and marinate along with salt, chilli and turmeric powder.
In a hot pan, add ghee and all the whole spices (caraway seeds, bay leaf, cloves, cinnamon, cardamom, peppercorns) and let them lightly sizzle on medium heat.
Add the finely chopped onion and fry until only translucent. Add in the carrots, peas and beans and fry until nicely coated in ghee and only just start to change colour.
Add the marinated prawns and the drained soaked basmati rice. Add the lemon juice and salt to season. Fry the rice until there's no longer any liquid and the rice grains feel dry and separate.
Add boiling hot water, mix through and cover to cook until all the water has dried up and the rice looks done. Keep it covered for atleast 15-20 minutes.
After resting, uncover and use a fork to separate the grains. Serve with yogurt or a simple crunchy salad if you like.
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