| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Lao |
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 300 |
g |
Basmati rice; washed and soaked |
|
|
; for 45 minutes |
|
|
Salt to taste |
| 1 |
tb |
Lemon juice; (15 ml) |
| 175 |
g |
Desi ghee; (clarified butter) |
| 5 |
|
Onions; (150 g) |
| 5 |
|
Green cardamom |
| 2 |
|
Cloves |
| 2 |
|
Bay leaves |
| 2 1/2 |
|
Cm cinnamon |
| 400 |
g |
Prawns; cleaned, shelled |
|
|
; and deveined |
| 2 |
ts |
Coconut oil; (10 ml) |
| 24 |
|
Curry leaves |
| 10 |
g |
Ginger; julienne |
| 12 |
|
Flakes; (24 g) garlic, |
|
|
; sliced |
| 4 |
|
Green chillies; slit lengthwise and |
|
|
; deseeded |
| 1 |
ts |
Coriander powder |
| 1/2 |
ts |
Chilli powder; (2 g) |
| 1/4 |
ts |
Turmeric powder; (1 g) |
|
|
Salt to taste |
INSTRUCTIONS
FOR THE BOUQUET GARNI
FOR THE PRAWNS
PUT all the bouquet garni ingredients in a mortar and pound with a
pestle to break the spices. Fold in a piece of muslin cloth and
secure with enough string for it to hang over the rim of the pan. Put
1 1/2 litres of water, bouquet garni and salt to taste in a large pan
and bring to a boil. Add rice. Bring to a boil and lower the heat.
Add lemon juice and continue to boil, stirring occasionally, until
cooked. Drain and discard the bouquet garni. Heat oil in a pan.
Season with curry leaves, ginger, garlic and green chillies. Stir
over medium heat until the garlic is light golden. Mix coriander
powder, chilli powder and turmeric powder in two tbsp water to a
smooth paste. Add to the pan. Stir until the moisture evaporates. Add
the prawns and salt and saut. for three minutes. Remove from heat and
keep aside.
Heat ghee in a pan. Add onions and stir-fry over medium heat until
golden. Then add the prawns. Stir until the moisture has almost
evaporated. Add the rice and stir carefully (to ensure that the rice
does not break) for two to three minutes. Remove to a serving dish
and serve hot.
Converted by MC_Buster.
NOTES : Prawn Pulao
Converted by MM_Buster v2.0l.
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