Prawns Pulao or rice is one of the most delicious Maharashtrian recipes that is commonly found on the menu of every Malvani restaurant, and you’ll find that it’s also really easy to make. Here’s presenting to you the second special dish of Sujata Karmarkar, our intern Ruta’s mother.
1 cup prawns (15-20), shelled and deveined
1 cup long-grain Basmati rice
2-3 onions, vertically sliced
2 tsp cumin and coriander powder
2 tsp garam masala powder
2 tsp biryani masala powder
2 tbsp green masala (for recipe, check our Crispy Bombil Fry article)
½ tsp turmeric
½ tsp chilli powder
½ cup freshly grated coconut
½ cup finely chopped coriander leaves
Salt (as per taste)
2-3 tbsp oil for cooking
2-3 cups of water
Firstly, start off by adding a pinch of turmeric, chilli powder and salt to the prawns, mix it all together and set them aside to marinate. Then, put the basmati rice and 2 cups of water in a pot, and bring it to a boil (remember, the rice has to be par-boiled, not completely cooked). While you’re at this, on a separate stove, take a cooking pot and pour the cooking oil in. When the oil becomes adequately hot, add the onion. Cook the onion till its colour changes to pink, and it starts releasing oil from the sides. When this happens, it means that it’s cooked. Next, add in all the dry spices – turmeric, chilli powder, cumin and coriander powder, garam masala powder and biryani masala powder. Roast all the spices till they all blend together into a thick paste-like consistency. Then, put the green masala and the prawns in and mix very well. Sauté everything for 2 minutes. Then add in the par-boiled rice, grated coconut and salt, and let everything simmer for 5-7 minutes. Since the onions and prawns release their own juices, there is no need to add in extra water. The rice will cook in the juices itself. Once this is done, turn off the gas, garnish the pulao with some coriander and serve it hot!