Sungta Pulao with Cucumber Raita

Instructions

1. 1

   Prepare the Rice and Prawns

   • Rinse the basmati rice under cold running water until the water is clear. Soak it in ample water for 30 minutes, then drain completely using a colander.
   • In a mixing bowl, combine the prawns with 0.25 tsp turmeric powder, 0.5 tsp Kashmiri red chili powder, 0.5 tsp salt, and the lemon juice. Mix well to coat the prawns evenly and set aside to marinate for 15-20 minutes.
2. 2

   Sauté the Aromatics

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: cinnamon stick, cloves, cardamom pods, star anise, and bay leaf.
   • Sauté for about 30-40 seconds until they become fragrant and sizzle.
   • Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 8-10 minutes until they turn soft and golden brown.
3. 3

   Cook the Masala Base

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, until they break down and become soft and mushy.
   • Stir in the remaining spice powders: 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 0.75 tsp garam masala. Cook for another minute until the spices are fragrant and you see oil separating from the masala.
4. 4

   Combine Prawns and Rice

   • Add the marinated prawns to the pot. Sauté for 2-3 minutes, just until they turn pink and begin to curl. Avoid overcooking them at this stage.
   • Add the drained, soaked rice to the pot. Gently fold it into the masala for about a minute, being careful not to break the delicate rice grains.
5. 5

   Cook the Pulao

   • Pour in the thick coconut milk and 2 cups of hot water. Add the remaining 1.5 tsp of salt and stir gently to combine everything.
   • Increase the heat and bring the mixture to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is perfectly cooked.
   • Turn off the heat and let the pulao rest, undisturbed and covered, for at least 10 minutes. This step is crucial for fluffy, separate grains.
6. 6

   Garnish and Serve

   • After the resting period, open the lid and gently fluff the rice with a fork to separate the grains.
   • Garnish with freshly chopped coriander leaves. Serve the Sungta Pulao hot, traditionally with a side of kachumber salad or a simple raita.