Chettinad Prawn Pulav

Ingredients:

Prawns - 1/2 kilo

Onions - 3

Green chillies - 8

Ginger - 1 Inch piece

Garlic - 15 small pods

Somph - 2 Teaspoon

Cinnamon - 1/2 Inch piece 2

Cloves - 6

Ghee - 200 gms

Turmeric powder - 1/2 Teaspoon

Coconut - 1

Pulao rice - 1/2 kilo

Cashewnuts - 50 gms (25)

Pudhina (mint leaves) - 1 Large bunch

Bay leaves - 2

Cardamom - 3

Salt - To taste

Method:

Wash and clean prawns well. Mix with the turmeric powder and 1 teaspoon salt and boil for 10 minutes till well cooked remove and keep.

Fry green chilies in 2 teaspoons of ghee.

Then grind and keep.Crush, ginger, garlic, somph, cinnamon and cloves, using a little water and keep aside.

Grate the coconut, extract milk to make up 1 litre of coconut milk keep aside.Clean pudhina (mint) take the leaves and keep.Heat a heavy bottom vessel, put the ghee, then the cinnamon leaves and cardamom, then put the cashewnuts, fry till golden brown in colour.

Then add cut onions.

Fry the onions for a while add ground green chillies, fry and then add the crushed masala. Fry well, add the coconut milk, salt and turmeric powder.

Cover and let it boil.When the mixture is boiling, add well cleaned pulao rice.

Cover and cook till rice is half cooked.Then add cooked prawns, cook on low fire and keep the vessel covered with a little hot charcoal on top.Keep stirring slowly from time to time till the pulao is done.