prawns pulao

Ingredients:

• 1 cup rice
• 200 grams prawns 
• 1 onion medium , thinly sliced
• 1 tspginger garlic paste
• 1 Handful mint leaves
• half tsp garam masala
• half tsp coriander powder
• 1 tsp Red chili powder
• 1 pinch turmeric
• Salt as needed
• 2 tbsp water 
• Lemon juice 

Dry spices 

• 1 small bay leaf
• 3 green cardamoms
• 4 to 6 cloves
• 2 inch cinnamon stick
• ½ tsp Shahi jeera

Method:

1. Wash and soak rice for about 30 mins.
   

   
2. Cook it in whatever way you like either in the pressure cooker and pot. 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.wash prawns in vinegar to remove the fishy smell. Drain them completely and set aside. you can marinate prawns with ginger garlic paste, garam masala, coriander powder, red chili powder, salt and turmeric.
   

   

making prawn pulao

1. Heat a pan with oil and saute all the pulao spices until fragrant.Add onions and saute until golden and cooked well.
   

   
2.  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.
   

   
3. Cover and cook on a low heat until the prawns are completely cooked. Add 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.
   
4. Add cooked and cooled rice along with lemon juice, Mix well.
   
5. serve prawn pulao hot with raita.