Prawns are packed with nutrients, low in fat and calories. They are a good source of protein, omega-3 fatty acids, selenium, calcium, vitamin B12 and E.
2 cups basmati rice
1 cup small prawns
1/2 teaspoon turmeric powder
4 green cardamoms
3 cinnamon sticks (1.5”)
2 large garlic cloves (minced)
1" piece of ginger (grated)
2 bouillon cubes (10 g each)
1 1/2 large onions (chopped, around 3 cups)
2 green chillies (sliced)
1 large tomato (chopped)
4 tablespoons canola oil
1 onion (chopped)
1 celery stalk (chopped into small pieces)
1 bay leaf
1 carrot (chopped into small pieces)
4 cups water
Wash and soak rice in water for 30 minutes.
Clean prawns, reserve heads and shells for stock. Devein the prawns, season with salt and keep aside.
In a pan, add the reserved prawn shells with 4 cups of water, onion, bay leaf, carrot and celery stalk. Bring to a boil and then simmer for 30 minutes. Strain stock, mix in bouillon cubes and keep aside.
In a large wide bottomed pan, heat the oil and add onions along with peppercorns, cloves, cardamoms and cinnamon sticks. When onions are light brown, add the garlic and ginger. Fry for a while and then, add the turmeric powder, green chillies and tomato. Once the tomato is soft and pulpy, add 3 1/2 cups of the prawn stock. Stir, cover pan and let the stock come to a nice boil.
Drain rice and keep it ready. When the stock comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook for 3 to 4 minutes. When half the stock is absorbed, add the prawns and gently mix them with the rice. Put the lid back on and let the rice continue to cook.
After few minutes, you will see holes in the rice with little liquid left at the bottom of the pan. At this time, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them. Serve pulao with chicken xacuti.
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less water or stock. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup.
- India Gate classic basmati rice was used for making this prawn pulao. The grains are quite long and fragrant.
- Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.