Jhinga Pulao

1. 1
   prep · ~20 min

   Soak the rice and prep the prawns.

   1.Rinse the basmati rice in water until the water runs mostly clear.

   2.Soak the rice for 20 minutes, then drain well.

   3.Clean and devein the prawns if needed, then pat them dry.

   4.Slice the onion, chop the tomato, slit the green chili, and chop the coriander leaves and mint.

   TIPPatting the prawns dry helps them stay juicy and keeps the masala from turning watery.
2. 2
   saute · ~9 min

   Cook the whole spices and onions.

   1.Heat ghee and oil in a heavy pan over medium heat.

   2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.

   3.Cook for 30 seconds until fragrant.

   4.Add the sliced onion and cook until light golden, 6 to 8 minutes.

   TIPKeep the heat medium so the whole spices release flavor without burning.
3. 3
   saute · ~6 min

   Build the masala base.

   1.Add green chili and ginger-garlic paste to the pan.

   2.Cook for 1 minute until the raw smell fades.

   3.Add tomato, turmeric powder, red chili powder, garam masala, and salt.

   4.Cook for 4 to 5 minutes until the tomato softens and the masala looks glossy.
4. 4
   saute · ~3 min

   Cook the prawns briefly.

   Add the prawns and cook for 2 to 3 minutes, just until they begin to turn pink and curl lightly. Stir in the chopped mint and coriander leaves.

   TIPDo not fully cook the prawns here; they will finish cooking with the rice.
5. 5
   mix · ~1 min

   Coat the rice with the masala.

   Add the drained rice and gently mix for 1 minute so the grains are coated without breaking.

6. 6
   boil · ~5 min

   Add hot water and bring to a boil.

   Pour in the hot water and lemon juice. Bring everything to a gentle boil over medium-high heat.

7. 7
   steam · ~15 min

   Cover and cook the pulao.

   Lower the heat, cover the pan tightly, and cook for 12 to 15 minutes until the rice is tender and the liquid is absorbed.

   TIPUse a tight lid and low heat so the rice cooks evenly and stays separate.
8. 8
   rest · ~10 min

   Rest the pulao off the heat.

   Turn off the heat and let the pulao rest, covered, for 10 minutes before opening the lid.

9. 9
   serve

   Fluff and serve the Jhinga Pulao.

   Gently fluff the rice with a fork, taking care not to break the grains or prawns, and serve hot.

Cuisines we love