Name: Spicy Prawn Pilaf recipe by Saima Baig at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8
Ingredients: Prawns with shells 1 kg; Onion (large, finely sliced) 4; Ginger paste 1 1/2 tablespoon; Garlic paste 1 1/2 tablespoon; Red chilli powder 2 teaspoon; Cumin powder 1 1/2 teaspoon; Garam Masala Powder 1/2 teaspoon; Turmeric powder 1/2 teaspoon powder; Salt 1 tablespoon; Tomato 2 large, pureed; Coconut fresh ground 1 tablespoon; Oil 1 cup; Green chillies 5 roughly chopped; Coriander leaves 1 cup roughly chopped; Water 2 tablespoon; Juice of 1 lime; 1/2 teaspoon saffron strands soaked in 2 tablespoon hot milk; For Rice :-; Basmati rice 1 kg; Mint leaves 8; Sea salt 4 tableaspoon

Ingredients Serving: 8

Prawns with shells 1 kg
Onion (large, finely sliced) 4
Ginger paste 1 1/2 tablespoon
Garlic paste 1 1/2 tablespoon
Red chilli powder 2 teaspoon
Cumin powder 1 1/2 teaspoon
Garam Masala Powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon powder
Salt 1 tablespoon
Tomato 2 large, pureed
Coconut fresh ground 1 tablespoon
Oil 1 cup
Green chillies 5 roughly chopped
Coriander leaves 1 cup roughly chopped
Water 2 tablespoon
Juice of 1 lime
1/2 teaspoon saffron strands soaked in 2 tablespoon hot milk
For Rice :-
Basmati rice 1 kg
Mint leaves 8
Sea salt 4 tableaspoon

Instructions

Shell the prawns, devein and wash them thoroughly. Set aside in a colander to drain.
Put the oil in a heavy-based pan on moderate heat. When hot, fry the onions to a golden brown.
Remove a quarter and set aside for garnish.
Add ginger and garlic paste and fry well for about 15 minutes, sprinkling in water as required.
Add the spice powders, ground spice paste and salt. Fry for about 10 minutes, small quantities of water as required, till the spices have matured.
Pour in the tomato pure and cook for another 10 minutes on high heat, stirring vigorously.
Add the prawns and cook till they turn a light pink colour; do not over cook them.
Stir in coconut. When the gravy is almost dry, remove from heat and keep it aside.
Now wash the rice and soak it in water for 30 minutes before cooking.
After that boil the water with mint leaves and sea salt and cook the rice till 90 percent done.
Layer the rice, then prawn masla and then rice. Pour the lime juice over the rice in concentric circles, followed by the saffron-infused milk.
Put a griddle or tava on high heat and place the pan of pilaf on it. Leave for 20 minutes on low flame.

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