Prawn Pulao

 

What you need:

• 3 cups basmati rice
• 100 medium sized prawns (deveined and cleaned)
• 3 big onions (chopped)
• 4 medium tomatoes (chopped)
• 2 tsp lemon juice 
• 2 tbsp ghee/oil
• Salt to taste 

For masala:

• 1/2 tsp turmeric 
• 1 tsp cuscus 
• 1/2 tsp cumin
• 6 green chillies 
• 2 red long chillies 
• 1" ginger
• 7 garlic peeled 
• 1/2 bunch coriander leaves 
• 1 tbsp grated coconut 

Method: 

Heat oil in a kadai. Fry the onions till they turn soft. Add the finely chopped tomatoes. Cook till the tomatoes turn soft and mushy. Add the ground paste. Fry till the oil separates.

Put in the prawns and cover and cook them for 5 minutes. Add salt and lime juice. Check the salt. Make sure the gravy is thick.

In a big saucepan boil 6 cups of water. Add salt to taste. Add the washed rice and 1/2 tsp turmeric powder. Close and cook. Reduce the heat when the water boils. Cook for 7-8 minutes and stir in between. Turn off the flame when the rice is well cooked. Keep it covered for a while.

Layering: 

Take a casserole. Palace a layer of cooked rice. Too it with a layer of the prawns gravy. Spread it evenly. Add another layer of rice and gravy over it. Make sure that the top most layer is rice. 

Garnish with fried onions. Cover the casserole and serve it hot with curds or raita.