CHUTNEY PRAWN PULAO

INGREDIENTS FOR CHUTNEY

• 1-inch ginger
• 5-6 garlic
• One bunch of coriander leaves with stems
• Few mint leaves
• 7-10 green chillies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• Salt
• Little lemon juice
• Little water

INSTRUCTIONS

1. Blend all ingredients into a smooth and thick paste.
2. Your chutney is ready.

Marinate the prawns in this masala with a little turmeric powder.

Keep aside (at least 30 minutes) to use later.

OTHER INGREDIENTS

• 1½ cup basmati rice, soaked
• 1-2 medium onions chopped
• 1-inch cinnamon
• 2-3 bay leaves
• ½ star anise
• 2 tsp SHILPA’S MASALA MILL special garam masala
• 1 cup thick coconut milk
• Salt
• Hot water
• 2-3 tbsp oil
• Ghee
• Coriander leaves for garnish

INSTRUCTIONS

1. Heat oil in a kadhai.
2. Add whole spices.
3. Add onions and sauté until golden.

4. Add marinated prawns and mix gently.
5. Add garam masala and rice.

6. Add salt, coconut milk and hot water.
7. Bring to a boil.
8. Add ghee.
9. Cover and cook on low flame for 15-20 mins or until the rice is cooked.

10. Switch off the flame and let it rest for 5-6 minutes.
11. Garnish with coriander leaves and that’s it, your super easy Chutney Green Pulao is ready.
12. I’ve served it with Prawn fry (using Shilpa’s Masala Mill Fish Fry Masala) and a onion, tomato and cucumber koshimbir.

SPICE LEVEL

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