Andhra Prawn Pulao

Ingredients:

• 150 grams prawn
• 200 grams Gobindobhog or basmati rice
• 1 cup onion (sliced) 
• 1 medium size tomato (sliced)
• 2 green chilies (1 chopped & 1 slitted)
• 4 tsp. yogurt
• 1/2 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 2 tsp. ginger paste
• 2 tsp. garlic paste
• 1 tbsp. cashew nuts (broken)
• 6-8 pieces curry leaves
• 1/2 tsp. sugar
• Salt to taste
• 50 ml + 1 tbsp. oil
• 20 ml pure ghee (clarified butter)
• 1 1/2 tsp. Andhra garam masala powder*
• 400 ml water (or as required)

For tempering:

Whole garam masala:

• 1/2" cinnamon stick
• 2 green cardamoms
• 2 cloves

Making Procedure:

At first remove shell and devein the prawns and then wash well. Marinate with a little salt & turmeric powder and keep aside for 5 minutes.

Heat 1 tbsp. oil in a kadai. Add the marinated prawn into it and fry them for 2-3 minutes on low to medium heat and keep aside.

In the meantime wash the rice twice or till the water runs clear, then drain the water and keep aside.

Take a wok and pour oil into it. Heat the oil and temper with the whole garam masala. Then reduce the heat and add sliced onion. Fry it till they become golden brown in color.

Then add sliced tomato and fry it till mushy. Add green chilies, ginger-garlic paste and fry it for a minute. Then add turmeric, coriander & red chili powder, Andhra garam masala powder.

Stir and add the curry leaves, cashew nuts and curd. Stir well and add 1 tbsp. water, salt & sugar and cook it for 2 minutes on low heat.

Now add water (400 ml), stir well and bring it to boil. When the water start boiling add the rice and mix well.

Cover and keep it for 10-15 minutes on slow heat or until the rice done. Now open the lid and spread the ghee on top.

Remove from heat and garnish with a few cashew nuts and curry leaves.

Now Andhra Prawn Pulao is ready to serve. Serve hot with onion raita.

*Andhra garam masala powder:

Ingredients:

• 2 cardamoms
• 2-3 cloves
• 1 bay leaf
• 1/2" cinnamon stick
• 5 black peppercorn
• A little mace
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds

Making Procedure:

Roast the Garam Masala in (above quantity) a dry tawa or griddle. Grind it. Then store in an airtight container to keep it fresh.