How to make Garlic Prawn Pulav - Prawn pulao with the flavour of garlic and served garnished with coconut.

This recipe is contributed by Member dr. chitra phil.

Main Ingredients : Garlic (लहसुन), Prawn (small) (छोटे प्रॉन्स)

Cuisine : Indian

Course : Rice

Garlic Prawn Pulav

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Garlic Prawn Pulav checkout Chilli Corn Rice . You can also find more Rice recipes like Soya Pulao, Puliyodharai, Gajar Tamatar Pulao, Mixed Vegetable Palak Tahiri.

Garlic Prawn Pulav Recipe Card

Garlic Prawn Pulav
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Garlic Prawn Pulav Recipe

  • Garlic chopped 7-8 cloves

  • Prawn (small) shelled and deveined 25-30

  • Rice 2 cups

  • Red Chilli Powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Onion chopped 2 medium

  • Clove 5

  • Cinnamon 2 Stick

  • Green cardamom 2-3 small

  • Coconut grated 2 tablespoons

  • Oil 2 tablespoons

  • Salt to taste

Method

Step 1

Clean the prawns and cook it in a little water with half amount chilli powder and turmeric powder and salt till it changes color to white. Keep aside.

Step 2

Heat oil in a non stick pan. Add chopped onion, garlic, cloves, cinnamon ticks, cardamom, and saute till onion becomes transparent. Then add the soaked rice and saute for 2 minutes.

Step 3

Add remaining chilli and turmeric powder along with 4 cups of water and salt to taste. Let it cook on a low flame till the water is almost absorbed, stirring constantly to avoid burning.

Step 4

Add the grated coconut and the cooked prawns and mix well. Remove from heat after 2-3 minuutes when rice is done. Serve hot.

Also try out these recipes from Indian Cuisine like Matar aur Mangodi Kadhi, Ginger Imli Chutney Pulao, Chicken Pakoda, Achari Aloo in Dahi.

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