Andhra Prawn Pulao

1. 1
   prep · ~30 min

   Soak the rice and prep the prawns.

   Wash basmati rice until water runs clear. Soak in fresh water for 30 minutes, then drain completely. While the rice soaks, clean, devein, and pat the prawns dry with a kitchen towel.

2. 2
   temper · ~1 min

   Bloom the whole spices.

   1.Heat ghee in a heavy-bottomed pan over medium flame until it melts completely.

   2.Add bay leaf, cardamom, cloves, cinnamon, and star anise. Sauté until fragrant (45 seconds).

   3.Add cumin seeds and let them sizzle and pop for 15 seconds.
3. 3
   saute · ~14 min

   Build the masala base.

   1.Add sliced onions and cook until deep golden brown (8-10 min). Stir often to prevent burning.

   2.Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears (1 min).

   3.Stir in chopped tomatoes, turmeric, and red chili powder. Cook until tomatoes soften and oil specks appear at the edges (2-3 min).
4. 4
   saute · ~2 min

   Seal the prawns.

   Add the prawns to the pan. Sauté on medium-high heat for 1 minute per side only — they should be lightly pink and half-cooked. Do not overcook. Sprinkle 0.25 tsp salt over them as they cook.

   TIPPrawns cook fast and turn rubbery if overdone. Keep the flame high and the time short.
5. 5
   mix · ~2 min

   Layer the rice and water.

   1.Gently fold the drained rice into the pan with the prawn masala, being careful not to break the grains.

   2.Pour in 2.25 cups of hot water and add the remaining 0.25 tsp salt.

   3.Scatter half the chopped mint and half the coriander leaves over the top. Squeeze lemon juice evenly across.
6. 6
   simmer · ~12 min

   Cook the pulao.

   1.Bring the water to a vigorous boil over medium-high heat.

   2.Immediately reduce flame to the lowest possible setting. Cover with a tight-fitting lid.

   3.Let it steam undisturbed for 12 minutes, or until all liquid is absorbed and the rice is tender.

   TIPDo not lift the lid during steaming — letting the steam escape will lead to undercooked, mushy rice.
7. 7
   rest · ~5 min

   Rest the pulao.

   Turn off the heat. Keep the lid on and let the pulao rest for 5 minutes. This helps the grains firm up and makes fluffing easier.

8. 8
   assemble · ~1 min

   Fluff and finish.

   Remove the lid. With a gentle hand or a fork, fluff the rice from the bottom up to mix the masala and prawns evenly without mashing the grains. Sprinkle the remaining mint and coriander, plus a pinch of garam masala over the top.

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