Chemeen Nei Choru (Prawn Pulao)

Recipe Ingredients

300		Basmati rice - washed and soaked for 45 minutes
		Salt to taste
1 tablespoon	15ml	Lemon juice
175		Desi ghee - (clarified butter)
5		Onions
		For The Bouquet Garni
5		Green cardamom
2		Cloves
2		Bay leaves
2 1/2		Cinnamon
		For The Prawns
400		Prawns - cleaned, shelled and deveined
2 teaspoons	10ml	Coconut oil - (10 ml)
24		Curry leaves
10		Ginger - julienne
12		Garlic, sliced
4		Green chiles - slit lengthwise and deseeded
1 teaspoon	5ml	Coriander powder
1/2 teaspoon	2.5ml	Chile powder
1/4 teaspoon	1.3ml	Turmeric powder
		Salt to taste

Recipe Instructions

PUT all the bouquet garni ingredients in a mortar and pound with a pestle to break the spices. Fold in a piece of muslin cloth and secure with enough string for it to hang over the rim of the pan. Put 1 1/2 liters of water, bouquet garni and salt to taste in a large pan and bring to a boil. Add rice. Bring to a boil and lower the heat. Add lemon juice and continue to boil, stirring occasionally, until cooked. Drain and discard the bouquet garni. Heat oil in a pan. Season with curry leaves, ginger, garlic and green chiles. Stir over medium heat until the garlic is light golden. Mix coriander powder, chile powder and turmeric powder in two tbsp. water to a smooth paste. Add to the pan. Stir until the moisture evaporates. Add the prawns and salt and saute for three minutes. Remove from heat and keep aside.

Heat ghee in a pan. Add onions and stir-fry over medium heat until golden. Then add the prawns. Stir until the moisture has almost evaporated. Add the rice and stir carefully (to ensure that the rice does not break) for two to three minutes. Remove to a serving dish and serve hot.

Source:
Femina Magazine - J Indersingh Kalra

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