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.