Prawn Pulaav

by Sandy · November 2, 2012

1. Cleaned prawns – 1 kg
2. Ginger chopped – 3 tsp

Garlic – 20 cloves
    Shallots – 20
    Green chillies – 14
    Coriander powder – 1 big spoon
    Funnel seeds – 2 tsp
Turmeric powder – 1 tsp

3. Dalda/oil – 3 big spoons

4. Shallots sliced thin – ½ cup

5. Curd – 1 cup

Salt – as needed

Coriander leaves – a little

6. Coconut scrapped – 3 big spoon

Cashew nut – 2 big spoons

7. Lemon juice – From 1 lemon

8. Rice – 3 cups

9. Cloves – 8

Cardamom – 8

Cinnamon – 2 (1 inch piece each)

Coriander leaves – 1 bunch

10. Jilebi colour – 1 pinch

Milk – 4 big spoons

11. Ghee – 3 big spoons

Onion sliced thin – 2 cup

Mix all items of 2 and grind well and saute well in dalda/oil.
Add 1/2 cup chopped shallots and prawns to it and saute again for a while.
Add all items of item 6 and cook prawns closing the lid.
Stir once in a while and put the flame off when moisture is almost absorbed.
Grind well coconut and cashew nut and make a fine paste. Mix with lemon juice and add to prawn curry.
Cook rice adding desired amount of water, cloves, cinnamon and cardamom.
Drain water and add enough salt. Mix it well.
Add rice on the top of prawns curry.
Add jilebi colour to milk and sprinkle it on the top of rice.
Fry onion in ghee till it gets golden brown colour.
Drain the onions from ghee and pour the remaining ghee on the top of prawns.
Close the lid and place in hot hearth. The hearth should not have fire, but have flames. Put some flames on the top of lid as well to bake the pulaav.
If you are baking in an oven, wet a cloth and spread on the top of rice before closing the lid.
Bake in 200 degrees for the first 15 minutes and in 150 degrees for the next 15 minutes.
When you serve, sprinkle a few fried onion on the top.