Andhra Prawn Pulao with Onion Tomato Raita

Instructions

1. 1

   Prepare Rice and Marinate Prawns

   • Rinse the basmati rice under cold water until the water runs clear. Soak it in plenty of fresh water for 30 minutes. Drain completely just before using.
   • In a mixing bowl, combine the cleaned prawns with turmeric powder, red chili powder, ginger garlic paste, lemon juice, and 0.5 tsp of salt. Mix thoroughly to coat each prawn. Set aside to marinate for at least 15-20 minutes.
2. 2

   Create the Green Masala Paste

   • In a blender or food processor, combine the green chilies, chopped ginger, garlic cloves, coriander leaves, and mint leaves.
   • Blend into a smooth paste. Add a tablespoon of water only if needed to facilitate blending.
3. 3

   Sauté Aromatics and Onions

   • Heat oil and ghee together in a heavy-bottomed pot or Dutch oven over medium heat.
   • Once hot, add the whole spices: bay leaves, cinnamon stick, cardamom pods, cloves, and star anise. Sauté for 30-45 seconds until they become fragrant.
   • Add the thinly sliced onions and sauté, stirring frequently, for 8-10 minutes until they are soft and have turned a deep golden brown.
4. 4

   Cook the Masala and Prawns

   • Add the prepared green masala paste to the pot. Cook for 4-5 minutes, stirring, until the raw aroma disappears and you see oil separating from the masala.
   • Stir in the chopped tomato and cook for another 3-4 minutes until it becomes soft and pulpy.
   • Add the marinated prawns to the pot. Sauté for 2-3 minutes, stirring gently, just until they turn pink and begin to curl. Avoid overcooking them at this stage.
5. 5

   Combine and Cook the Pulao

   • Reduce the heat to low. Add the whisked curd, stirring continuously for a minute to prevent it from curdling.
   • Gently fold in the drained basmati rice, taking care not to break the grains. Sauté for 1 minute to coat the rice in the masala.
   • Pour in 3.5 cups of water and the remaining 1.5 tsp of salt. Stir gently to combine.
   • Increase the heat to high and bring the mixture to a vigorous boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes, until all the water is absorbed.
6. 6

   Rest and Serve

   • Turn off the heat and let the pulao rest, still covered, for 10-15 minutes. This step is crucial for the rice grains to firm up and absorb all the flavors.
   • After resting, open the lid and gently fluff the pulao with a fork.
   • Garnish with fresh chopped coriander leaves and serve hot with a side of cooling onion raita or a simple cucumber salad.