Ingredients
1 cup basmati rice, washed and soaked in water for 20 minutes.
15-20 prawns, deveined and cleaned.
3 tbsp ghee or oil
2-3 cloves/lavang
1/2 inch piece cinnamon/dalchini
1 tejpattha/ bay leaf
2 medium-sized onions finely sliced
1 tomato finely sliced
1 tsp ginger garlic paste
2 slit green chillies
1/2 tsp red chilli powder
1 tsp biryani masala or garam masala powder
A handful of mint leaves/pudina
Salt to taste
Chopped coriander leaves for garnishing
Marinate prawns with:
2 tbsp curd
1/2 tsp turmeric powder/ haldi
1/2 tsp red chilli powder
Salt to taste
Drain all the water from the prawns and marinate them with the above ingredients.
Keep covered for 30 minutes.
Procedure
Heat ghee or oil in the cooker, add the whole garam masalas and saute for a while.
Add the sliced onions and saute till they turn light brown in colour.
Add chopped tomatoes and cook till they turn mushy, now add the ginger garlic paste and saute for a minute.
Now add the marinated prawns, and cook till they shrink in size, that is for 2-3 minutes.
Add the spice powders one by one and give a good mix.
Drain all the water from the rice, add it into the cooker, add salt to taste and saute for 5 minutes.
Add mint leaves, and 1 1/2 cups of water and mix well. Close the lid of the cooker and cook for 2 whistles.
Turn off the flame and your pulav is ready to serve.
Open the cooker, garnish pulav with the chopped coriander leaves and mix gently with one fork.
Serve hot pulav with any raitha.
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