Ingredients:
1 kg Prawns (shelled and deveined )
1 kg Basmati Rice
8 Tbsp Oil
3 Large Onions (chopped)
8 Cloves
8 Garlic flakes
1 tsp Cummin seeds (ground to a paste)
2 tsp chilly powder
2 tsp coriander- cumin powder
½ tsp Turmeric powder
4 green chillies (cut lengthwise)
3 large Tomatoes chopped
½ tsp Sugar
2 tbsp brown Vinegar
4 tbsp Clarified Butter (ghee)
½ tsp Jalebi colour
Juice of 1 Lime
A pinch of Saffron
For Garnish :
4 hard boiled eggs
2 Onions Halved
1 cup coriander Leaves
Method:
Step 1 : Parboil the rice in salted water. Drain & set aside. Add saffron, Jalebi colour & Lime Juice to the rice.
Step 2 : Heat oil in a large pan, Grind the cloves and garlic to a paste.
Step 3 : Add onions, cloves, garlic paste , cumin, chilly powder, coriander-cumin powder, turmeric powder and green chillies.
Step 4 : Add washed & lightly squeezed prawns & fry for 5 minutes.
Step 5 : Add tomatoes, sugar, vinegar & salt, & simmer till the prawns are cooked.
Step 6 : To assemble the pillau, grease a broad pan with clarified butter.
Step 7 :Add layer of rice, a layer of the prepared prawns mix and another layer of rice on top. Melt the remaining clarified butter and pour over the rice.
Step 8 : Cover the pan and let the pillau cook on a low heat for 15 -20 mins.
Step 9 : garnish with chopped coriander & eggs. Serve with Onion slices.
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