14 September 2011 18:48 IST
The fastest and tastiest pulao I know. Enjoy.
This pulao is amazing because it is so quick, and never fails to please.
Ingredients:
2 cups Basmati rice
Half cup medium-sized, shelled prawns
1 onion (half chopped fine, and the other half sliced and deep fried till golden brown)
4 cups hot water
2 bay leaves
2 half-inch pieces cinnamon
5-6 cloves
8 peppercorns
3 cardamoms
1 masala velchi (black cardamom)
5 flakes of garlic, finely chopped
1/4 inch piece of ginger, finely grated
1/2 tomato, finely chopped
1 tbsp finely chopped coriander
1-2 green chillies, finely chopped
3 Maggi cubes
1/2 tsp turmeric powder
3 tbsps oil
Salt to taste
Method:
Soak the basmati rice for 15 mins. Drain and keep aside for another 15.
To the shelled prawns, add the ginger and keep aside.
Heat a pan, drop in the oil and fry the spices (bay leaves, peppercorns, cinnamon, cardamoms, cloves). Add the chopped onion and garlic and stir fry. Add the basmatic rice and stir-fry a bit. Add the prawns. Add the chopped green chilli, tomato, crushed Maggi cubes, turmeric powder, salt and a wee bit sugar (optional). Mix and immediately add the hot water. Stir once, cover with lid and allow to cook.
Just as the water is getting all used up, put off the stove. Keep the lid on for at least another 15 minutes by which time the rice gets its full body.
Garnish with burnt onion and coriander. Serve hot.