Rabu, 19 Oktober 2016


Just a simple Anglo-Indian Prawn Pilau or Pilaf. 
 Serves 6     Time required: 1 hour
2 cups raw rice wash and soak for 20 minutes
½ kg cleaned and de-veined prawns
1-cup coconut paste or 1 cup coconut milk
2 tablespoons ginger garlic paste
2 onions sliced finely
3 green chilies slit lengthwise
A few mint leaves
2 tablespoons coriander leaves 
1 teaspoon chillie powder
1 teaspoon spice powder
 ½ cup oil or ghee
1 teaspoon cumin powder
 Salt to taste

Wash the prawns and keep aside.
Heat oil in a vessel and fry the onions till golden brown. Add the ginger garlic paste, green chilies and coriander leaves and sauté for some time. Add the chillie powder, cumin powder, salt and prawns and mix well. Cook for about 5 minutes on low heat till the prawns are f cooked. Remove the prawns and keep aside.

Now add the coconut to the gravy in the vessel and mix well. Add 4 cups of water (and a little more salt if required) and bring to boil. Add the rice and mix well. Cover the vessel with a tight fitting lid and cook on low heat till the rice is cooked and all the water dries up. Mix in the prawns and simmer on how heat for another 2 or 3 minutes, then turn off the heat. Let it stand for about 15 minutes before serving. 
Serve hot with Prawn Vindaloo and a salad.
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