Ingredients

• 400 gms - big prawns
• 3 tsp - oil or ghee
• 1/2 tsp - turmeric powder
• 1 cup - thinly chopped spinach
• 2 cups - Basmati or long grained rice
• 2 - green chillies, chopped
• 1/2 inch piece - cinnamon stick
• 2 - cloves
• 2 - cardamoms
• salt to taste

How to Make Prawn and Spinach Pulao

• Remove the heads from the prawns and de-vein this. Wash well and keep aside.
• Soak the rice in water and leave aside for 10 minutes.
• Heat the ghee or oil and fry the prawns, adding salt to taste.
• Cook the prawns only for 2 minutes.
• Remove and keep aside. In the same oil add the whole spicesand allow to splutter. Lower the heat and add the rice removing all the water.
• Stir-fry for 2 minutes and mix in the turmeric powder.
• Stir and mix. Add 2 cups rice and salt to taste. Stir gently.
• Cover with a lid and allow the rice to cook on low fire. 
• When the rice is three fourth cooked and only a little water remains, mix in the prawns, cut spinach and the green chillies and stir gently.
• Cover with the lid again and let the rice grains cook. Once all the water is evaporated, put off the heat and serve as a full meal.