Prawn Pulao Recipe
Prawn Pulao Recipe. An ideal lunch formula for all the ocean depths sweetheart, Prawn Pulao will make them lick your fingers once you attempt it. An outlandish planning of prawns in basmati rice cooked in a variety of flavors, this formula will set a standard that is difficult to break. Set up this alluring Bengali formula for any event and add five stars to any festivals.
Add this to the menu of your kitty party and pot karmas and put every one of your loved ones in amazement of your culinary abilities. Follow this bit by bit formula and partake in your own natively constructed prawn pulao with the side of raita and curry and obviously the organization of your friends and family.
Elements of Prawn Pulao
200 gm basmati rice
10 gm cinnamon stick
25 gm cashews
2 teaspoon kewra water
1 squeeze eatable food tone
2 huge cleaved onion
25 gm dark cardamom
25 gm clove
1 1/2 teaspoon mace powder
sugar as required
400 gm lord prawns
3 tablespoons ghee
salt as required
1 tablespoon ginger glue
1/4 teaspoon nutmeg powder
25 gm turmeric
25 gm inlet leaf
25 gm raisins
1 tablespoon garlic glue
Prawn Pulao Recipe
The most effective method to make Prawn Pulao
Stage 1 Soak the rice and marinate the prawns
To begin making this lip-smacking formula, first wash and absorb basmati rice water for 60 minutes. In the interim, marinate the prawns in salt, turmeric, cinnamon, cardamom, cloves, raisins, mace powder and narrows leaves.
Stage 2 Saute every one of the flavors with onions
Then, in a kadhai add ghee. Whenever it is hot enough add narrows leaves and garam masala. Add onions in the oil and fry till they become brown. Add ginger garlic glue to this blend and fry for an additional 5 minutes.
Stage 3 Add prawns and rice in the blend
Add prawns and cook for 5 mins. Then, add water and drenched rice to it. Add salt, sugar, cashew, nutmeg powder. Bring down the fire and cook well till all water assimilates.
Stage 4 Top with ghee and kewra water and serve hot.
Add some ghee and kewra water. Serve hot.
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