Prawn Pulao with Boondi Raita

Instructions

1. 1

   Prepare Rice and Prawns

   • Rinse the basmati rice under cold water until it runs clear. Soak in fresh water for 20 minutes, then drain completely.
   • In a bowl, marinate the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt. Mix well and set aside.
2. 2

   Sauté Aromatics

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until fragrant.
   • Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
3. 3

   Create the Masala Base

   • Stir in the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes, remaining 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, garam masala, and 1 tsp salt. Mix well.
   • Cook for 5-6 minutes, stirring frequently, until the tomatoes break down and oil begins to separate from the masala.
4. 4

   Combine Prawns and Rice

   • Add the marinated prawns to the pot. Sauté for 2 minutes until they just turn pink and curl up. Avoid overcooking.
   • Gently fold in the drained basmati rice, stirring for 1 minute to coat the grains with the masala without breaking them.
   • Pour in 2.75 cups of hot water. Stir once, check for salt, and adjust if necessary. Bring the mixture to a vigorous boil.
5. 5

   Steam the Pulao (Dum)

   • Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid.
   • Simmer for 15 minutes without opening the lid. All the water should be absorbed.
   • Turn off the heat and let the pulao rest, still covered, for 10 minutes. This step is crucial for perfectly fluffy, separate grains.
6. 6

   Garnish and Serve

   • After resting, open the lid and gently fluff the rice with a fork.
   • Drizzle with fresh lemon juice and sprinkle with chopped coriander and mint leaves.
   • Serve the hot Prawn Pulao with a side of cooling raita or a simple kachumber salad.