Chemeen Nei Choru Prawn Pulao

Serving Size : 4
Ingredients

for prepare Chemeen Nei Choru Prawn Pulao

:

Amount	Measure	Ingredient - Preparation Method
300	gram	Basmati rice - washed and soaked
for 45 minutes salt to taste chemeen nei choru prawn pulao
1	tablespoon	lemon juice
175	gram	desi ghee - (clarified butter)
5		onions
FOR THE BOUQUET GARNI chemeen nei choru prawn pulao
5		green cardamom
2		cloves
2		bay leaves
2 1/2	cm	cinnamon
FOR THE PRAWNS chemeen nei choru prawn pulao
400	gram	prawns - cleaned, shelled
and deveined chemeen nei choru prawn pulao
2	teaspoons	coconut oil - (10 ml)
24		curry leaves
10	grams	ginger - julienne
12	cloves	garlic, sliced
4		green chiles - slit lengthwise and
deseeded chemeen nei choru prawn pulao
1	teaspoon	coriander powder
1/2	teaspoon	chile powder
1/4	teaspoon	turmeric powder

PUT all the bouquet garni ingredients in a mortar and pound with a pestle to break the spices. Fold in a piece of muslin cloth and secure with enough string for it to hang over the rim of the pan. Put 1 1/2 liters of water, bouquet garni and salt to taste in a large pan and bring to a boil. Add rice. Bring to a boil and lower the heat. Add lemon juice and continue to boil, stirring occasionally, until cooked. Drain and discard the bouquet garni. Heat oil in a pan. Season with curry leaves, ginger, garlic and green chiles. Stir over medium heat until the garlic is light golden. Mix coriander powder, chile powder and turmeric powder in two tbsp. water to a smooth paste. Add to the pan. Stir until the moisture evaporates. Add the prawns and salt and sautй for three minutes. Remove from heat and keep aside. Heat ghee in a pan. Add onions and stir-fry over medium heat until golden. Then add the prawns. Stir until the moisture has almost evaporated. Add the rice and stir carefully (to ensure that the rice does not break) for two to three minutes. Remove to a serving dish and serve hot.

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