Prawn Pulao/Shrimp Pulao

Prep Time: 1hr 10min
Soak Time: 15min
Cook Time: 30min
Total Time: 1hr 55min
Yield: 3-4 Servings

Ingredients

2 Cups White Rice or Basmati Rice, wash & soak in water for 20 minutes (i used white rice)
500 Grams Prawns/Shrimp, peeled & deveined
1 Medium Sized Tomato, chopped
1 Medium Sized Onion, thinly sliced
1 Tblspn Red Chilli Powder
1-2 Green Chillies, slit on one side (optional)
1/4 Tspn Turmeric Powder
2 Tspn Gingergarlic Paste
Salt to Taste
2 Tspn Fennel Seeds (Saunf)
1/2 Tspn Black Cumin Seeds(Shahjeera)
2 Small Cinnamon(Dalchini) Stick
6 Green Cardamom(Ellachi) Pods
2 Cloves (Lavang)
1-2 Bay Leaves
1 Tspn Coriander(Dhania) Powder
1/4 Tspn Garam Masala Powder
1 Tblspn Cilantro Leaves (Kothmir)
1 Tblspn Mint Leaves (Pudina)
2 Tblspn Butter/Ghee/Oil
3 Cups Water

Directions

• Wash shrimp under running water & drain.
• In a mortar pestle; add fennel seeds, 2 cardamom pods & crush or grind into a fine powder. Keep aside.

• In a mixing bowl; add washed shrimp, gingergarlic paste, red chilli powder, turmeric powder, salt, garam masala powder, prepared fennel seeds powder, coriander powder & mix everything well. 
• Cover with a plastic wrap & let it rest for an hour (refrigerate overnight for best results).
• Heat butter in a pressure cooker on medium flame, add shahjeera, ellachi, bay leaves, dalchini, cloves & saute for a minute. 
• Now add sliced onion, green chillies(optional) & saute until they turn translucent. 

• Now add the marinade shrimp & mix well. Cook for 4-5 minutes or until oil separates. 

• Now add chopped tomato & cook until they turn soft & mushy.

• Add cilantro leaves, mint leaves & mix everything well.

• Add soaked rice (before adding rice drain water completely) & mix everything well.
• Add water & close the cooker lid. 

• Pressure Cook for 3-4 whistles, turn off the flame & let the pressure release naturally. 

 

• Open the lid & transfer to a plate.
• Serve hot with raita.