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 Jhinga Nariyal ka Pulao (Coconut and Prawn Pulao) 
  • 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
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.

Rating: Not rated yet.

Category: Main Course | State: Andhra Pradesh | Submitted by: System


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