Chettinad Prawn Pulav

Ingredients:

  • Prawns – 1/2 kilo
  • Onions – 3
  • Green chillies – 8
  • Ginger – 1 Inch piece
  • Garlic – 15 small pods
  • Somph – 2 Teaspoon
  • Cinnamon – 1/2 Inch piece 2
  • Cloves – 6
  • Ghee – 200 gms
  • Turmeric powder – 1/2 Teaspoon
  • Coconut – 1
  • Pulao rice – 1/2 kilo
  • Cashewnuts – 50 gms (25)
  • Pudhina (mint leaves) – 1 Large bunch
  • Bay leaves – 2
  • Cardamom – 3
  • Salt – To taste

Method:

  • Wash and clean prawns well. Mix with the turmeric powder and 1 teaspoon salt and boil for 10 minutes till well cooked remove and keep.
  • Fry green chilies in 2 teaspoons of ghee.
  • Then grind and keep.Crush, ginger, garlic, somph, cinnamon and cloves, using a little water and keep aside.
  • Grate the coconut, extract milk to make up 1 litre of coconut milk keep aside.Clean pudhina (mint) take the leaves and keep.
  • Heat a heavy bottom vessel, put the ghee, then the cinnamon leaves and cardamom, then put the cashewnuts, fry till golden brown in colour.
  • Then add cut onions.
  • Fry the onions for a while add ground green chillies, fry and then add the crushed masala. Fry well, add the coconut milk, salt and turmeric powder.
  • Cover and let it boil.When the mixture is boiling, add well cleaned pulao rice.
  • Cover and cook till rice is half cooked.Then add cooked prawns, cook on low fire and keep the vessel covered with a little hot charcoal on top.Keep stirring slowly from time to time till the pulao is done.

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