Prawns Pulao

Ingredients

• - 2 cups basmati rice
• - 400g prawns
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

1. Clean and marinate prawns: Peel and devein 500g medium prawns. Mix with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 20 minutes.
2. Wash and soak rice: Wash 2 cups basmati rice. Soak 20 minutes. Drain.
3. Prepare whole spices: Keep ready 1 bay leaf, 4 cloves, 3 cardamoms and 1 cinnamon stick.
4. Heat ghee: Heat 3 tbsp ghee in a heavy pot. Add whole spices and fry 30 seconds.
5. Fry onions: Add 1 large thinly sliced onion and cook 10 minutes until golden.
6. Add ginger-garlic and tomato: Add 1 tbsp ginger-garlic paste and 2 chopped tomatoes. Cook 6 minutes.
7. Add marinated prawns: Add prawns. Toss on high heat 3-4 minutes until just pink.
8. Add drained rice: Add rice and gently toss in the prawn masala for 2 minutes.
9. Add water: Add 3.5 cups warm water and salt. Bring to a full boil.
10. Cook covered: Reduce to lowest heat. Cover tightly. Cook 15 minutes. Rest 5 minutes. Fluff with fork and serve with raita.