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PRAWN PULAO (PARSI)
5 SLICED ONIONS
1 TABLESPOON GARLIC/CUMIN/GREEN CHILLI PASTE
1 TEASPOON TURMERIC
1 TEASPOON RED CHILLI POWDER
1 TEASPOON CORIANDER POWDER
1 TEASPOON GARAM MASALA
4 TOMATOES FINELY CHOPPED
3 LARGE POTATOES, CUBED AND FRIED
1 KG LARGE PRAWNS , SHELLED AND CLEANED
4 GENEROUS CUPS BASMATI RICE
COCONUT MILK FROM HALF A COCONUT
Boil the rice in a saucepan for just 5 minutes after the water comes to a boil. Strain and keep aside
In a non-stick pan fry the onions ia a generous amount of fat (a combination of sunflower oil and clarified butter works best for rice dishes, giving them an aroma when cooked. Add the garlic paste next , then the turmeric and chilli powder and coriander powder and the garam masala powder. Add the prawns, stir them around for few minutes and add the tomatoes. Add the fried potato cubes. In a glass dish or a non-stick pan layter the rice and prawn masala till used up Pour over the coconut milk and cook (or bake/microwave if using glass dish).
Do not overcook as the rice grains should remain whole for a visual appeal.
If desired pour some saffron milk for colour.