Why not begin with a simple home favourite? This Prawn Pulao recipe is a mix of a Goan & East Indian method. It’s quite an easy one if you’ve got all the ingredients ready and on top of the counter! Let’s begin with what you need.

Ingredients

1/2 kg Medium sized prawns (The fresher, the better)

1 1/2 cup of brown basmati rice

2-3 tsps Ghee/Vegetable Oil

2 tbsp ginger-garlic paste

2-3 cinnamon sticks

4 pieces of cardamom

6 pepper corns

2 star anise

2-3 bay leaves

1 large onion

2-3 green chillies

1 medium sized tomato

1/4 chicken stock cube

2 tablespoons Bottle masala (or any other curry masala you fancy)

Procedure

1. Wash the prawns. Add salt, ginger-garlic paste & bottle masala and mix well. Leave aside to marinate for a few minutes (Hours is better)

2. Rinse the rice and keep aside.

3. Heat ghee in a thick bottom vessel & add whole spices. Sauté until you smell the flavours.

4. Add thinly sliced onion and chopped chillies. Fry until the onion turns to a light brown colour.

5. Add the tomato & the prawns and mix well.

6. Add the brown rice and double the amount of water. The mixture should be immersed completely.

7. Mix well together

8. Simmer, cover & cook for 20 minutes.

9. Stir twice to make sure the rice doesn’t stick to the bottom

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10. After 20 minutes, check that most of the water has disappeared. If not, keep for another 5 minutes.

11. Ready! Serve with pickle & papad.