Step by step recipe for Prawn Pulao

This is a step by step Recipe preparing for Prawn Pulao. This Jinga or Kolambi Pulao is an authentic Indian seafood dish using Prawns and rice and is a mouthwatering main course non-veg rice dish.

Ingredients
500 Grams Prawns
115 Grams Tomatoes
100 Grams Onions
55 Grams Curds
1 Tea spoon Coriander-Cumin Powder
¼ Tea spoon Turmeric powder
1 Tea spoon Cumin Seeds powder
2 Tea spoon Chili powder
¼ Tea spoon Garam Masala
A few springs fresh Coriander
110 Grams Vanaspati
Salt to taste
450 Grams Rice
1 Cup Milk
2 Cloves
2 Pieces Cinnamon
2 Cardamoms
450 ml. Water (3 Cups)

Preparation
Shell the Prawns and wash them well. Slice the Onions and chop the Tomatoes. Clean and wash the rice.
Heat Vanaspati in a cooker body and fry the sliced Onions till golden brown, Add cumin seeds and chopped Tomatoes. Fry well.
Add Prawns, Salt and the rest of Masala powders; except Garam Masala powder. Add Curd slowly.
Place the cooker on a stove and bring the flame to the maximum. Bring to full cooking pressure. Reduce the heat to medium and cook for two minutes.
Open the cooker immediately after the steam pressure is released. Remove the contents, Heat Vanaspati in the cooker body. Add cinnamon, Cloves, Cardamom. Garam Masala, Rice. Stir for some time.
Add Salt and three cups of water. Pressure cook on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for two minutes.
Open cooker soon after the steam pressure is released. Remove the Rice. Arrange Rice and Prawn Masala in alternate layers in the cooker body.
Sprinkle one cup Milk. Place cooker on a very slow heat and cook for seven minutes.

About Sujata Nerurkar (2046 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

Leave a comment

Your email address will not be published.


*