Ingredients
- 1 and ½ cup long grain basmati rice. Wash the rice thoroughly and soak it for 30 mins, thereafter strain the water.
- 250 grams large sized prawns cleaned and deveined.
- 1 large sized onion cut into lengths
- 2 small tomatoes pureed
- 1 cup fresh coriander leaves
- 12-15 cloves of garlic
- 2 inches ginger root
- 4 green chilies
- 2 bay leaf
- ½ tsp turmeric powder
- ½ tbsp garam masala powder
- 1 tbsp koli masala powder
- Cooking Oil
- Salt
Instructions
- Make a fine green paste with coriander leaves, green chilies, chopped ginger roots and garlic.
- Heat 3 cup water for 1 and ½ cup rice to a large vessel. Add 2 tsp salt to the water. Add rice to the vessel and cook the rice until it is half done.
- In 3 minutes rice should be half cooked. Now turn off the flame and strain the excess water.
- Spread the rice in a wide plate and let it cool down. This prevents rice grains from breaking and sticking together.
- Add 4 tbsp oil in a large pan. Add bay leaf and chopped onions and fry until onions become tender.
- When onions become tender, add green masala paste and roast it until we get rid of raw smell.
- After 1 and ½ minutes, add tomato puree and roast the mixture for 1 minute.Watch How to blanch Tomatoes in our "How to" section.
- Now add turmeric powder, garam masala powder and koli masala powder and roast the mixture for 3 minutes.
- After 3 minutes, add prawns and salt as per taste.
- Remember we have already added salt while cooking rice.
- Mix the prawns nicely so that it gets coated with masala. Cover and cook the prawns for 4-5 minutes.
- After 4 minutes, prawns become tender. Now spread the rice on top of prawns .
- Create a bed of rice on top of prawns. Cover and cook for 2 minutes on low flame.
- After 2 minutes, turn off the flame and let the Pilaf stay covered. Serve hot.
