Chemeen Nei Choru (Prawn Pulao) Recipe - Cooking Index
|300||Basmati rice - washed and soaked for 45 minutes|
|Salt to taste|
|1 tablespoon||15ml||Lemon juice|
|175||Desi ghee - (clarified butter)|
|For The Bouquet Garni|
|For The Prawns|
|400||Prawns - cleaned, shelled and deveined|
|2 teaspoons||10ml||Coconut oil - (10 ml)|
|10||Ginger - julienne|
|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|
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.
Femina Magazine - J Indersingh Kalra
10 (1 votes)
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