A fragrant one-pot meal where succulent prawns are cooked with long-grain basmati rice and a blend of aromatic spices. It's a delightful and quicker alternative to biryani, perfect for a special weeknight dinner.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Aromatic Jhinga Pulao with cool, tangy Boondi Raita. A protein-packed dish that's simply delicious!
This sindhi dish is perfect for lunch. With 669.1800000000001 calories and 38.22g of protein per serving, it's a muscle-gain option for your meal plan.
14gfat
(Approx 1/4 cup, chopped, plus more for garnish)
45 g Ghee (Approx 3 tbsp)
1 g Bay Leaf (1 large leaf)
2 g Cinnamon Stick (1-inch piece)
1 g Cloves (Approx 4 cloves)
1 g Green Cardamom (Approx 3 pods, lightly crushed)
2 g Turmeric Powder (Approx 1/2 tsp, divided)
3 g Red Chilli Powder (Approx 1 tsp, divided)
4 g Coriander Powder (Approx 1.5 tsp)
3 g Garam Masala (Approx 3/4 tsp)
15 ml Lemon Juice (Approx 1 tbsp)
9 g Salt (Approx 1.5 tsp, or to taste)
600 ml Water (Approx 2.5 cups)
Instructions
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
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
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
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
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
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.
4
Serving size: 0.5 cup
112cal
5gprotein
9gcarbs
7gfat
Ingredients
1 cup Plain Yogurt (Use full-fat and well-chilled)
0.5 cup Boondi (Plain or salted variety)
0.25 cup Water (Chilled, or as needed for consistency)
0.5 tsp Roasted Cumin Powder
0.25 tsp Kala Namak (Also known as black salt)
0.25 tsp Red Chili Powder (Optional, adjust to taste)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance the tang)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Boondi
Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2
Prepare the Spiced Yogurt
In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
Gradually whisk in the chilled water until you reach your desired consistency.
Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3
Combine and Serve
Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
Gently fold the boondi into the yogurt mixture.
Garnish with finely chopped coriander leaves. Serve immediately for the best texture.