Sungta Pulao

1. 1
   prep · ~20 min

   Soak the rice and prepare the prawns.

   1.Wash the basmati rice until the water runs mostly clear.

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

   3.Clean and devein the prawns if needed, then keep them ready.

   TIPDrain the rice well so it fries lightly in the pot and stays fluffy later.
2. 2
   saute · ~10 min

   Cook the whole spices and onions.

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

   2.Add cumin seeds, cinnamon, cloves, cardamom, and bay leaf; cook until fragrant, about 30 seconds.

   3.Add sliced onion and cook until lightly golden, 6 to 8 minutes.

   4.Add green chili and ginger-garlic paste, then cook for 1 minute.

   TIPKeep the heat medium so the whole spices bloom without burning.
3. 3
   saute · ~7 min

   Build the prawn masala base.

   1.Add chopped tomato and grated coconut to the pot.

   2.Cook until the tomato softens and the mixture looks glossy, 4 to 5 minutes.

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

   4.Mix in the prawns and cook just until they start to turn pink, about 2 minutes.

   TIPDo not fully cook the prawns now; they finish gently with the rice.
4. 4
   mix · ~4 min

   Add the rice and liquids.

   Add the drained rice and stir gently for 1 minute so every grain is coated in the masala. Pour in coconut milk and water, then mix once and bring the pot to a gentle boil.

5. 5
   steam · ~15 min

   Cover and cook the pulao.

   Once the liquid starts bubbling, lower the heat, cover the pot tightly, and cook for 15 minutes until the rice is tender and the liquid is absorbed.

   TIPDo not stir while the rice cooks or the grains can break and turn sticky.
6. 6
   rest · ~10 min

   Rest the pulao off the heat.

   Turn off the heat and let the pulao sit covered for 10 minutes so the grains firm up and finish steaming.

7. 7
   garnish

   Fluff with coriander leaves.

8. 8
   serve

   Serve the sungta pulao hot.

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