Jhinga Pulao with Boondi Raita

Instructions

1. 1

   Prepare Rice and Prawns

   • Rinse the basmati rice under cool water until the water runs clear. Soak it in ample water for at least 30 minutes, then drain completely.
   • In a bowl, combine the cleaned prawns with lemon juice, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt. Mix well and set aside to marinate for 15-20 minutes.
2. 2

   Sauté Aromatics and Onions

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant.
   • Add the sliced onions and fry for 8-10 minutes, stirring occasionally, until they are deep golden brown (birista). This step is crucial for the flavor of the pulao.
3. 3

   Build the Masala Base

   • Add the ginger-garlic paste and slit green chillies. Sauté for 1 minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy.
   • Add the spice powders: remaining turmeric powder, remaining red chilli powder, coriander powder, and the rest of the salt. Cook for 1 minute, stirring constantly.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from splitting, until the oil begins to separate from the masala.
4. 4

   Cook Prawns and Rice

   • Add the marinated prawns to the pot. Sauté for 2-3 minutes until they turn pink and are about 70% cooked. Avoid overcooking.
   • Gently add the drained, soaked rice to the pot. Fold it into the masala for 1 minute, being careful not to break the delicate rice grains.
   • Pour in 600 ml (2.5 cups) of water. Add the chopped mint, coriander leaves, and garam masala. Stir gently to combine.
5. 5

   Cook on Dum (Steam)

   • Increase the heat and bring the mixture to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. You can place a clean kitchen towel under the lid for a better seal.
   • Cook undisturbed for 15-18 minutes, or until all the water is absorbed and the rice is cooked through.
   • Turn off the heat and let the pulao rest, covered, for 10 minutes. This allows the grains to firm up and absorb all the flavors.
6. 6

   Serve

   • Open the lid and gently fluff the rice with a fork to separate the grains.
   • Garnish with extra chopped coriander leaves and serve hot with a side of cooling raita or a simple kachumber salad.