Ingredients:

• 2 – Bay leaves, for seasoning
• 8 – Cardamoms, crushed for seasoning
• 1 tbsp – Red Chilli paste, for seasoning
• 1″ – Cinnamon, for seasoning
• 6 – Cloves, for seasoning
• 3 tbsp – Oil, for seasoning
• 5 tbsp – Ghee, for biryani
• 1 tbsp – Ginger -garlic paste, for seasoning
• 1.5 tsp – Jeera powder
• 1 – Lemon
• 1 tsp – Lime juice, to clean the Prawns
• 2 -Onions, sliced
• 15 – Peppercorns, for seasoning
• 1.5 cup – Prawns Base
• 4 cups – Rice, basmati
• 1 tsp – Salt to clean Prawns
• Salt to taste
• 1/4 tsp – Turmeric powder, for seasoning
• 1/2 kg – Prawns

Method:

1. Wash the rice and put in a colander to drain out the water.
2. Devein the prawns and wash them with water.
3. Now smear the prawns with salt and lemon juice. Keep aside for 1/2 an hour.
4. Cut the onions into thin slices and keep aside.
5. Heat 3 tbsps of oil in a heavy-bottomed dekchi and saute the peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaves.
6. Then add the ground chillies and the pastes of ginger and garlic.
7. Stir well and add the prawns. Fry until the oil separates.
8. Now add the rice, turmeric, cumin seeds powder and salt and saute until the rice is light brown.
9. Now pour 3 cups of hot water and add the lemon juice.
10. Let it simmer until the prawns are tender and the rice is cooked.
11. Heat 1.5 tbsps of ghee in a pan and saute the onion slices until brown and crisp and keep aside.
12. Then pour this over the ready prawn pulao and mix well.
13. Serve the pullao in a serving dish.
14. Recipe Courtesy: Mangalorean Recipes