Prawns Pulav has a special place in my heart, recalling fond memories of my childhood. As a fussy eater, I always relished this dish without a complaint. While it’s not the simplest to prepare, its unique flavors make it worth the effort. Today, I’d like to share my family’s cherished Prawns Pulav recipe, a dish that my mom prepares with love.
Ingredients:
- Prawns (ensure they are well cleaned and defrosted if frozen)
- 1 kg Basmati rice (rinsed and soaked)
- Flavoring (Green Masala):
- 300 g coriander
- 3-6 green chilies (adjust to your spice preference)
- 5-6 garlic cloves
- 50 g ginger
- 10-12 cumin seeds
- 6-8 black peppercorns
- Water for blending into a smooth paste
Cooking Process:
- Begin by making the flavorful green masala. Blend coriander, green chilies, garlic, ginger, cumin seeds, and black peppercorns into a smooth paste. Ensure it has a thick, smooth consistency without being overly watery.
- In a non-stick pot, heat some oil over medium flame. Add bay leaves, broken cinnamon pieces, and sauté two medium-sized chopped onions until golden brown. Stir in two finely chopped medium-sized tomatoes, a pinch of turmeric powder, and salt to taste.
- Once the sautéed mixture is well-cooked, add the green masala paste along with a Maggie chicken cube and prawns. Cook until the prawns are nearly done.
- Gently stir in the soaked rice, ensuring it’s well-coated with the flavors. Pour twice the amount of water compared to the rice, stirring carefully to avoid breaking the basmati grains. Partially cover the pot and simmer until the pulav exudes its delightful aroma.
This Prawns Pulav recipe holds a special place in my heart, reminding me of the love and care my mother infuses into her cooking. I hope you enjoy preparing and savoring this dish as much as I do. It’s a beautiful blend of flavors that transforms a simple meal into a comforting, heartwarming experience.
