Prawn Pulao
This is Rita Bai’s recipe.
She was a kind, gentle soul from Mangalore who lived with my Masi’s (Aunt)
family in Mumbai for over 30 years. She always had a smile or a laugh to share.
Always ready to lend a helping hand. She bravely battled the big bad C for over
10 years and finally succumbed to the dreaded ailment. I learnt to cook so many
dishes under her tutelage and this one happens to be one of them. I hope all of
you out there enjoy cooking this dish as much as I enjoyed learning it from
her.
Wherever you may be right
now, up there as His angel or reborn, this one’s for you my darling Rita Bai.
We will always miss you!
Ingredients:
6 big onions, finely chopped
1 big onion, sliced and
fried crisp
4-5 green chilies, finely
chopped
½ bunch coriander leaves,
chopped
2 bunches spring onions,
chopped (not too fine)
1 kilo prawns, cleaned and
de-veined
3 cups long grain basmati
rice, washed and soaked in water for 15 minutes
10 black peppercorns
2 inch pieces cinnamon
2-3 cardamoms
Two pinches of saffron,
seeped in ¼ cup hot milk
5-6 big tomatoes, blanched, de-skinned
and pureed
3 big potatoes, peeled,
diced and fried
100 grams green peas, boiled
3 eggs, boiled, shelled and quartered
3 tablespoons chili powder
(adjust according to taste, I like the Pulao spicy)
1 teaspoon turmeric powder
1 teaspoon garam masala
powder
1 tablespoon Parsee Sambhar
masala (optional)
1½ tablespoon ginger-garlic
paste
2 teaspoons coriander-cumin
powder / dhania-jeera powder
Salt, to taste
2 tablespoons oil + 7 tablespoons
oil
2 tablespoons ghee / clarified
butter
Method:
- In a thick bottomed vessel heat 7 tablespoons
oil. Add the chopped onions, green chilies and sauté till onions are
golden brown.
- Add the chili powder, turmeric powder, garam
masala powder, Parsee Sambhar masala, ginger-garlic paste, coriander-cumin
powder, salt and sauté.
- Add the tomato puree and allow to cook till oil
separates and gravy reduces and thickens.
- Add coriander leaves, prawns and cook for 2
minutes, till prawns semi-cooked. (Please note: If using lesser quantity
then a kilo, then they will get to semi-cooked stage faster).
- Add the spring onions and give it one mix and immediately
remove from fire. Keep aside.
- Heat 2 tablespoons oil; add peppercorns, cinnamon,
cardamoms and sauté. Add lots of hot water and bring the water to a rapid
boil.
- Drain the water from the rice and add rice, salt
and cook till rice is about 90% cooked. Keep aside.
Layering the Pulao:
- Heat ghee / clarified butter in a vessel; ensure that it coats the
entire bottom of the vessel.
- Add 1/3rd of the rice and spread it
evenly in the vessel.
- Spoon 1/3rd of the saffron water over
the rice. Do not drench all the rice with this; it’s ok for it to be
unevenly spooned over.
- Layer the rice with half the prawn mixture.
Carefully place half of each: peas, egg quarters, potatoes over the rice.
- Add another 1/3rd of rice over the
prawn layer and again spoon over saffron milk.
- Repeat the prawn, egg, potato and peas layer.
- Lastly, add the final layer of rice and spoon
over the remaining saffron milk. Sprinkle fried onions.
- Cover the vessel with a tight lid. If possible
make a dough and seal the lid on the vessel with the dough.
- Place the vessel on medium-low fire over a griddle / tava and allow to cook for about 20 to 30 minutes. Serve hot with curds / dahi / yogurt on the side.
Chef Notes:
- You may retain 3-4 egg pieces, a few pieces of
fried potatoes, a tablespoon of peas to garnish the Pulao on the top layer
along with the crisp onions. You may also flash-fry three four prawns and
retain them for garnish.
- If Parsee Sambhar masala isn’t available, please
increase the quantity of chili powder and ginger-garlic a wee bit as that
will help balance flavors.
- Please ensure that the prawns are only cooked
half way through in the gravy because they further cook in the steam within
the layers of rice and you don’t want to end up with overcooked, rubbery
prawns.
- The prawns do not receive direct heat when placed within the layers of rice; hence, rest assured, they will not over-cook when kept on the griddle / tava for 20-30 minutes.
- Instead of three layers of rice you may opt for two layers for the pulao. Layer the rice, add the saffron-milk, prawn-gravy, peas, quartered boiled eggs, fried potatoes and then add the second layer of rice and saffron milk.
- If saffron isn’t available to you, feel free to
use edible Pulao color for the rice.
- You may share the direct blog-link of the
recipe/s but do NOT publish my recipes and my photographs on any blog-site
or website without my explicit consent or attempt to pass off my recipe/s
as your own. You will be held accountable for plagiarism.
No comments:
Post a Comment