Prawns_Pulao

Ingredients:
Basmati rice (long grain) - 2 & 1/2 cups
Coconut milk - 1 cup
Water - 2 cups
Headless prawns - 1 lb
Onions - 3 nos (Slice lengthy)
Tomato - 1 no
Cashewnuts - 10 no
Curd - 1/2 cup
Ani seed - 1 tbsp
Bay Leaves - 2 no
Cloves - 2 nos
Cinnamon stick - 1 inch
Green cardamoms - 2 nos
Turmeric powder - 1/2 teaspoon
Lemon juice - 1 teaspoon
Fresh coriander leaves - 3-5 sprigs
Mint - 10 to 15 leaves
Oil - 2 tablespoons
salt

To Grind:
Shallots - 1 no
Garlic - 5 pots
Ginger - 1 inch
Green chilli - 2 nos (as per your required)

Method:
* Wash the rice well and Soak it 30 min in water.
* Remove Shell, de-vein and wash prawns extremely well.
* Heat 2 tbsp of Ghee and oil in a rice cooker pan, add the ani seed,cinnamon, cardamom, cloves, Bay leaves, Annachi mokku and after roasting a little add sliced onion.
* Then add Cashewnuts and fry it for a while.
* Add Green chilli,G & G and shallots Grind paste and fry it until raw small is gone.
* Add Cleaned Prawans. and Fry it for few min.
* Then add Tomatoes and fry it well.
* Then add Coriander and mint leaves, fry it until raw small is gone.Then add Curd.
* Then add coconut milk and water, Salt (Take it away from the stove and place it in to electric cooker).
* Let it boil the water and then dry the water from rice and add it.
* Once the rice cooked it will change to warm mode.
* Add Mint leaves and Garam masala on top of the Pulao.
* Keep it warm mode for 10 min.
* Then serve it with salad.

MythiliThiyagu