Saucepans and Spices

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CHUTNEY PRAWN PULAO

Shilpa Anand

INGREDIENTS FOR CHUTNEY

  • 1-inch ginger 

  • 5-6 garlic

  • One bunch of coriander leaves with stems 

  • Few mint leaves 

  • 7- 10 green chillies 

  • 1 tbsp coriander seeds

  • 1 tsp cumin seeds 

  • 1 tsp fennel seeds 

  • Salt 

  • Little lemon juice 

  • Little water 

INSTRUCTIONS 

  • blend all ingredients into a smooth and thick paste 

  • Your chutney is ready

Marinate the prawns in this masala with a little turmeric powder

Keep aside (at least 30 minutes)  to use later 

OTHER INGREDIENTS 

  • 1 ½ cup basmati rice, soaked 

  • 1-2 medium onions chopped 

  • 1-inch cinnamon

  • 2-3 bay leaves

  • ½ star anise 

  • 2 tsp SHILPA'S MASALA MILL special garam masala 

  • 1 cup thick coconut milk 

  • Salt 

  • Hot water 

  • 2-3 tbsp oil

  • Ghee 

  • Coriander leaves for garnish 

INSTRUCTIONS 

  • heat oil in a kadhai

  • Add whole spices 

  • Add onions and sauté until golden

Add marinated prawns and mix gently 

  • Add garam masala and rice

  • Add salt, coconut milk and hot water 

  • Bring to a boil 

  • Add ghee 

  • Cover and cook on low flame for 15-20 mins or until the rice is cooked

  • Switch off the flame and let it rest for 5-6 minutes 

  • Garnish with coriander leaves and that’s it, your super easy Chutney Green Pulao is ready 

  • I’ve served it with Prawn fry ( using Shilpa's Masala Mill Fish Fry Masala) and a onion, tomato and cucumber koshimbir.

SPICE LEVEL:🌶🌶