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Amazingly Good Prawn Pulao recipe

Ingredients   (Measurement Conversion Calculator)

600 gm headless Prawns
3-5 sprigs fresh Coriander Leaves
1 teaspoon Lemon Juice
2 Green Chilies
2 Cloves
Salt
1 Tablespoon fresh Coconut, for garnishing (scraped)
2 Black Cardamom Pods
1 1/2 cups Basmati Rice (long grain)
2 medium Onions
2 Green Cardamoms
2 Tablespoons Oil
3 Tablespoons Coconut Milk
1/2 teaspoon Turmeric Powder
1 inch Cinnamon Sticks
2 Bay Leaves

Directions

Pick, wash and soak rice in 3 cups of water for 30 minutes. Drain. Keep aside. Peel, wash and thinly slice onions. Clean and wash the corriander leaves. Wash and slit the green chillies. Shell, de-vein and wash prawns extremely well. Now, heat oil in a thick-bottom pan. Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms. Stir-fry for a minute. Add onions. Saute until they turn pink. Add 3 cups of water, turmeric powder, lemon juice and green chillies. Bring to a boil. Add rice. After a minute, stir in prawns, salt to taste and coconut milk. Stir till the rice absorbs all the water. Cover with a lid. Cook on low flame till the rice and prawns are fully cooked. Garnish with finely chopped fresh corriander leaves and freshly scraped coconut. Serve hot.