Achari Prawn Pulao

Recipe by
Total Time:
1.25 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

  • 20 - medium-sized prawns
  • 1.5 tbsp - green chilli pickle
  • 1/2 cup - onion, finely chopped
  • 1/2 tsp - mustard seeds
  • 1 tsp - fennel seeds
  • 1/4 tsp - fenugreek seeds (methi)
  • 1 tsp - cumin seeds
  • 1.5 tsp - shaan tandoori mix (for color)
  • 3/4 cup - curd
  • 1 tbsp - lemon juice
  • 1 tbsp - oil
  • salt to taste
  • Ingredients for rice:
  • 1.5 cup - uncooked basmati rice
  • 1 - cinnamon stick (1 inch)
  • 1/2 tsp - caraway seeds
  • 3 - cardamoms
  • 3 - cloves
  • 3 tbsp - oil

How to Make Achari Prawn Pulao

  • Wash, shell and de-vein the prawns. Pat dry and keep aside.
  • Dry-roast the mustard, fennel, cumin and fenugreek seeds separately and blend them together into a fine powder.
  • Puree the green chilli pickle and mix well with curd.
  • In a bowl, marinade the prawns with this paste and keep aside for at least 30 minutes.
  • In the meantime, pressure-cook the rice (make sure each grain separates easily on cooking). Keep aside and let it cool.
  • Heat 2 tbsp of oil in a large non-stick skillet, add the chopped onions and marinated prawns and fry together until golden brown.
  • Add the marinated gravy, tandoori mix and lemon juice, and cook until it gets dry. Keep aside.
  • In the same pan, heat 1 tbsp of oil. Add the cardamom, cinnamon, caraway seeds and cloves and fry. On sputtering, add the rice, prawns with gravy and toss gently for a few minutes. Add salt to taste.
  • Serve hot with any curry of your choice.
  • Recipe courtesy: Only Fish Recipes

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