King Prawn and Mushroom Pulao Recipe
Ingredients
| Basmati rice | 400 Gram | |
| Corn oil | 1 Tablespoon | |
| Unsalted butter | 125 Gram | |
| 1/2 teaspoon mixed mustard seeds and onion seeds | ||
| Onions | 2 , sliced | |
| Curry leaves | 8 | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Turmeric | 1/4 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Ground coriander | 1 1/2 Teaspoon | |
| Tomato puree | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Coriander | 2 Tablespoon, chopped | |
| Red chillies | 6 | |
| King prawns | 500 Gram, Defrosted | |
| Mushrooms | 250 Gram, halved | |
| Lemon juice | 2 Tablespoon | |
| Single cream | 150 Milliliter | |
| Water | 750 Milliliter | |
| Hard-boiled eggs, halved | ||
| Tomatoes, sliced | ||
Directions
1. Wash the rice until the water runs clear, then leave in a bowl to soak.
2. Heat the oil with the butter in a large saucepan over a medium heat. Add the mustard and onion seeds and fry for about 1 minute, then add the onions and curry leaves and fry for about 3 minutes.
3. Meanwhile, mix together the ginger, garlic, turmeric, chilli powder, ground coriander, tomato puree and salt and pour the mixture on to the onions.
4. Fry the spice mixture for about 2 minutes, then add half of the fresh coriander, the red chillies, king prawns and mushrooms. Cook, stirring, over a medium high heat for about 5 minutes.
5. Drain the rice. Pour the lemon juice and cream into the saucepan, add the rice and cook for 3-5 minutes, stirring constantly.
6. Finally, pour in the water, add the remaining fresh coriander and bring to the boil. Lower the heat, cover the pan and cook for 15-20 minutes, or until the water has been fully absorbed and the rice is cooked.
7. Serve garnished with halved hard-boiled eggs and sliced tomatoes, if liked.
2. Heat the oil with the butter in a large saucepan over a medium heat. Add the mustard and onion seeds and fry for about 1 minute, then add the onions and curry leaves and fry for about 3 minutes.
3. Meanwhile, mix together the ginger, garlic, turmeric, chilli powder, ground coriander, tomato puree and salt and pour the mixture on to the onions.
4. Fry the spice mixture for about 2 minutes, then add half of the fresh coriander, the red chillies, king prawns and mushrooms. Cook, stirring, over a medium high heat for about 5 minutes.
5. Drain the rice. Pour the lemon juice and cream into the saucepan, add the rice and cook for 3-5 minutes, stirring constantly.
6. Finally, pour in the water, add the remaining fresh coriander and bring to the boil. Lower the heat, cover the pan and cook for 15-20 minutes, or until the water has been fully absorbed and the rice is cooked.
7. Serve garnished with halved hard-boiled eggs and sliced tomatoes, if liked.
Chef
