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Main Ingredients | Pulao, Brown basmati rice |
Cuisine | Indian |
Course | Rice |
Prep Time | 26-30 minutes |
Cook time | 51-60 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Brown Rice Pulao with Prawns and Sausages
- Pulao
- 1 1/2 cups Brown basmati rice , soaked for 1/2 hour
- 10-12 Large prawns , peeled and deveined
- 1 Large chicken sausage
- 2-3 Pork sausages
- 1 large Onion , peeled
- 3 tablespoons Olive oil
- 1 tablespoon Garlic , finely chopped
- 10-12 Black peppercorns
- to taste Salt
- 2-3 Green chillies , finely chopped
- 2-3 Fresh red chillies , finely chopped
- 1 Lemon
- to garnish Italian lemon wedges
- to garnish Fresh red chillies
- Prawn stock
- 1 tablespoon Olive oil
- 8-10 Large prawns , heads, shells and tails
Method
- To make the stock, heat oil in a deep non-stick pan, add prawn shells and sauté well for 1-2 minutes. Add 5-6 cups of water and mix well and boil for 20 minutes. Occasionally discard the scum that may rise to the top.
- To make the pulao, slice onion. Heat oil in another deep non-stick pan, add onion and sauté till translucent.
- Thickly slice chicken sausage and add to the pan, mix well and cook for 1 minute.
- Add garlic and mix well. Slice pork sausages and add and sauté on high heat. Cook, stirring continuously, till the mixture turns golden.
- Add black peppercorns, brown rice, salt, green chillies and red chillies and mix well.
- Strain 4 cups of stock directly into the rice mixture and mix well. Cook for 8-10 minutes on medium heat.
- Arrange prawns on the rice mixture, cut lemon and squeeze juice directly into the pan and mix. Cover with aluminium foil and cook for 8-10 minutes.
- Remove the aluminium foil, garnish with lemon wedges, green chillies and fresh red chillies. Serve hot.
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