Prawns Pulao | East Indian Bottle Masala Prawns Pulao | Easy Recipes by Saute at Sight
Recipe Information
Prawns Pulao
Cultural Context
Prawns Pulao, a fragrant rice dish, originates from coastal regions of India where seafood is abundant. Traditionally served during festive occasions, it showcases the marriage of spices and fresh prawns, making it a beloved dish in many households. Today, variations exist across India, with some incorporating different meats or vegetables, reflecting local tastes and ingredients.
prawns
🥗Healthier: tofu
💰Cheaper: chicken
Tofu is lower in calories, while chicken is often more affordable.
basmati rice
🥗Healthier: brown rice
💰Cheaper: long-grain rice
Brown rice is more nutritious, while long-grain rice is usually less expensive.
whole spices
💰Cheaper: ground spices
Ground spices are easier to find and typically cheaper.
oil
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil adds flavor while vegetable oil is often less expensive.
Marinate 250 grams of frozen prawns with turmeric powder and salt for 15 minutes.
Heat oil in a pan and slightly fry the marinated prawns until cooked, then set aside.
Heat another vessel and add oil for frying the spices.
Add 1 bay leaf, 1 inch cinnamon stick, 10 peppercorns, 4 cardamom pods, and 5 cloves to the hot oil and fry until aromatic.
Add sliced onion and fry until translucent.
Add chopped tomato, green chili, and ginger garlic paste; stir and fry until the ginger garlic leaves a raw smell.
Add 1/2 teaspoon turmeric, 2 teaspoons red chili powder (or 1 1/2 teaspoons for less spiciness), and 3/4 teaspoon garam masala; stir well.
Add 1 chicken cube and mix until it starts to leave oil.
Add 1 1/2 cups washed basmati rice and stir well.
Pour in 3 cups of water and add the fried prawns.
Add 1 teaspoon eastern bottle masala, the juice of 1 lime, and chopped coriander; mix well.
Cover the vessel and let it cook until done.
Check if the rice is well cooked and give a final stir.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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