Jhinga Nariyal ka Pulao (Coconut and Prawn Pulao)
|
| Ingredients |
- 1/2 kg Prawns
- 1/2 kg Long grained rice
- 1 teaspoon Ginger paste
- 2 teaspoons Garlic paste
- 10 Green chillies
- 1 bunch Coriander leaves
- 2 tablespoons Lemon juice
- 1/2 cup Oil
|
- 2 inch Cinnamon
- 5 Cloves
- 2 Sliced onions
- 1 teaspoon Red chilli powder
- 1 Grated coconut
- Salt (As per taste)
- Water
|
|
| Method |
Shell and devein prawns. Wash and soak the rice in water for 20 minutes. Grind ginger, garlic, green chillies and coriander leaves to a paste and apply with lime juice to prawns. Marinate for 15 minutes.
Heat oil, fry cinnamon and cloves for a few minutes, add chopped onions, red chilli powder and fry till the onions are pink. Add prawns and fry for a few minutes.
Mix the grated coconut with water and extract thick milk. Mix the coconut milk with water to make 1 litre and bring to a boil. Drain the rice and add into the coconut milk mixture. When 2/3 cooked, add prawns, salt and mix together. Cover with a fitting lid. Cook on a very low flame for 5-7 minutes. Then cook in a preheated oven at 275 degree F/ 140 degree C/ Gas Mark 1 for 15 minutes or till rice is completely done.
|
Other Details |
|
Serves: 8
|
Time: 35 mins.
|
|
|
|
|
Category: Main Course | State: Andhra Pradesh | Submitted by: System
|
|
|