As you take a mouthful, you would experience each and every flavour added to it but in harmony. This is signature to all recipes that Preethi Varkey Karimbanal has shared with me!
The sisters duo , Preethi Chechi & Shalu Chechi, have always been my mentors in the kitchen. So if I can put anything edible on the table, all credits go to them!
I do understand that this recipe is a little long and could be intimidating but the details do make a big difference. So please read it carefully before you start your preparation. It’s really worth it!
- Cardamom,cloves,cinnamon -2 each
- Basmati Rice(washed,soaked and drained) -2 cups
- Prawn (cleaned& deveined)-1-cup
- Turmeric – a pinch
- Onion(chopped) – 2 medium sized ones
- Green chilly – 4-6
- Ground ginger -1 tsp
- Ground garlic -1 tsp
- Tomatoes – 3 no’s
- Grated coconut – 2 tbsp
- Fennel seeds (perunjeerakam)- 1/2 tsp
- Coriander leaves – a bunch
- Lime juice of 1/2 lime
- Ghee-oil mix – 1/2 cup
- Boiling water- 4 cups
- Salt – approx 1.25 tbsp
A few preparatory steps
Wash and soak the rice. Set it aside
Grind fresh ginger and garlic
Grind coconut, green chillies and fennel seeds in a dry grinder. You may add a little water for ease of grinding.
Chop the onions, tomatoes and coriander leaves
Extract of half a lime is almost 2 tsp
Be careful when adding turmeric powder as a wee bit more can totally change the visual appeal of the dish.
Add 1 tbsp of salt with rice. Later add the rest after adding the water depending on your taste, if required.
- Heat the ghee and oil mix in a deep covered sauté dish/kadai.
- Add the spices and sauté till fragrant.
- Sauté the onions, ground ginger & garlic and a pinch of turmeric.
- Sauté the green chillies and coconut mix.
- Sauté the coriander bunch and then the tomatoes.
- Once tomatoes are completely mixed, add the prawns and sauté till it changes colour or dries up.
- Now sauté the drained rice for a couple of minutes . Add salt to taste.
- Add the boiling water to the rice and then the lemon juice.
- Now check the salt and add more if required. The ideal level of salt should be a little more than our normal taste level.
- Cook on high flame till you start seeing holes appear in the rice and the water is almost absorbed.
- Now reduce the flame and cover the pan.
- Let it cook on low flame for exactly 5minutes.
- Now remove the pan from the flame and let it remain covered for another 15 minutes.
- After this, open the pan and mix the pulao from deep down.
- The pulao would look over cooked and sticky. But soon it’ll get back to its perfect consistency.
- You could serve it with a vegetable raita, pickle & pappadam or just plain yoghurt!
For recipe download, please click the link below.