A flavorful Prawn Pulao made with marinated shrimp, rice, and a combination of whole and powdered spices. The dish is enriched with coconut milk and garnished with coriander and green chilies before serving.
1: Wash and devein the prawns or shrimp, and remove the shells.
2: Marinate them with salt, red chili powder, and turmeric. Fry them in ghee and oil until they turn red.
3: Remove the prawns and set them aside.
4: In the same pan, add more ghee, whole spices, cook for a minute and then add ginger and garlic paste, onion paste, cover and cook until the rawness goes away.
5: Add ground spices and cook until the oil separates. To prevent burning, add 1/4 cup coconut and cook for another 5-6 minutes.
6: Then add the whole can of coconut milk and cover, cook until the oil separates.
7: Add back the prawns and cover to let them cook.
8: Save around 1/2 cup to 1 cup of gravy for cooking the pulao.
9: In the same or a different pot, add some more ghee, whole spices, onions, and cook for a few minutes. Add the gravy saved for the pulao.
10: Now, add the washed rice and cook over medium heat for 10-12 minutes.
11: Add water and coconut milk. Let it come to boiling temperature, check for salt, and add salt if needed.
12: As the water starts to level with the rice, lower the heat, cover, and cook for 15 minutes.
13: Then, add back the shrimp and cook for another 10 minutes.
14: Finally, garnish with coriander and green chilies before serving.
