Prawn Pulao
A South Asian pilaf of prawns, basmati rice and tomatoes, seasoned with turmeric and cumin and deep-fried until golden.
1 hr 10 min · Serves 4 · Medium
Ingredients
Masala
Method
Start cooking mode- Prep 30 min · Cook 40 min · 70 min total
- medium
- 1
Grind all the ingredients mentioned under'masala' to a fine paste and keep aside. Heat oil in a skillet.
- 2
Saute onion in it until golden brown. Add tomato, stir-fry and cook till soft. Add the ground masala paste and saute for 1 minute.
- 3
Then add the turmeric and coconut milk powders and mix well. Next, add the prawns and cook for 5 minutes, mixing occasionally.
- 4
Add salt to taste and 3 cups of water. Stir once, and then bring to a boil. Strain the rice and add it to the pot.
- 5
Cook the rice, stirring occasionally. Add the deep fried potato quarters. Cover with a tight lid and cook on simmer for 10 minutes until all the water has been absorbed by the rice.
- 6
Fluff with a fork. Serve with vegetables, raita and papads for a complete meal!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
