Prawns Pulao

Method

1. 1

   Clean and marinate prawns: Peel and devein 500g medium prawns. Mix with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 20 minutes.

2. 2

   Wash and soak rice: Wash 2 cups basmati rice. Soak 20 minutes. Drain.

3. 3

   Prepare whole spices: Keep ready 1 bay leaf, 4 cloves, 3 cardamoms and 1 cinnamon stick.

4. 4

   Heat ghee: Heat 3 tbsp ghee in a heavy pot. Add whole spices and fry 30 seconds.

5. 5

   Fry onions: Add 1 large thinly sliced onion and cook 10 minutes until golden.

6. 6

   Add ginger-garlic and tomato: Add 1 tbsp ginger-garlic paste and 2 chopped tomatoes. Cook 6 minutes.

7. 7

   Add marinated prawns: Add prawns. Toss on high heat 3-4 minutes until just pink.

8. 8

   Add drained rice: Add rice and gently toss in the prawn masala for 2 minutes.

9. 9

   Add water: Add 3.5 cups warm water and salt. Bring to a full boil.

10. 10

    Cook covered: Reduce to lowest heat. Cover tightly. Cook 15 minutes. Rest 5 minutes. Fluff with fork and serve with raita.