Tuesday, May 20, 2008

Recipe : Perizaad Zorabian's mothers recipe for Prawn Pilaf (Pulao)

Found this recipe floating in cyberspace and tried it out, it was quite good.

1kg basmati rice
pinch of saffron
1/2 tsp red color
juice of 1 lemon
8 tbsp oil
3 large onions
8 cloves
8 flakes garlic
1 tsp jeera powder
2 tsp chilli powder
2 tsp corriander+ jeera powder
1/2 tsp turmeric powder
4 green chillies
1 kg prawns shelled
3 large tomatoes
1/2 tsp sugar
2 tbsp brown vinegar
salt to taste
4 tbsp ghee
a handful of freshly chopped corriander for garnish
4 halved hard boiled eggs, halved
onion slices to serve

Parboil the rice in salted water, drain and set aside.
Add saffron, colour and lemon juice to the rice.
Heat oil in a large pan.
Grind the cloves and garlic to a paste.
Add chopped onion, cloves garlic paste, jeera, chilli powder, dhania-jeera powder, turmeric powder and sliced green chillies. Fry till cooked.
Add washed and lightly squeezed prawns and fry for 5 minutes
Add chopped tomato, sugar, vinegar and salt and simmer till prawns are cooked.

To assemble the pilau, grease a degchi (broad based heavy pan) with the ghee.
Add a layer of rice, a layer of the prawn mix and another layer of rice on top.
Melt the remaining ghee and pour over the rice.
Cover the degchi and let the pilau cook on low heat for 15-20 minutes.
Garnish with chopped corriander and boiled eggs.
Serve with sliced onions.

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