Prawn pulao

Namaskar

Food is our common ground, a universal experience.
This is an amazing dish straight from every one's first beach destination i.e. Goa.This is one of the dishes which goans have as their usual meal.
Portuguese influenced food.


Prawn Pulao
No of portion-04
S.NO INGREDIENTS QUANTITY UNIT
1 Prawns                     450 Gm
2 Rice                     500 gm
3 Ghee                     50 Ml
4 Onion(slice)             150 Gm
5 Cloves                        3 Gm
6 Cinnamon stick        3 Gm
7 Cardamom green.     3 Gm
8 Garlic paste.            30 Gm
9 Tomato chopped.   100 Gm
10 Green chillies        5 Gm
11 Turmeric pwd        3 Gm
12 Coconut milk     200 Ml
13 Salt                      To taste
14 Sugar                        3 Gm

Method
Remove the heads and shells of the prawns; Boil these in 3 cups water for 10 minutes. Strain and extract 3 cups of stock, set aside
Devein the prawns and keep aside
Heat the ghee/butter in a pan; saute the onions till lightly browned. Add the whole spices; saute for 30 seconds
Add the garlic and ginger; saute for a minute
Add the tomato, green chilies, and turmeric powder; stir-fry till tomatoes are pulpy
Add the prawns and stir-fry for 2-4 minutes till they change colour
Add rice and stir-fry about a minute
Mix in the stock, coconut milk, salt, and sugar. Bring the mixture to the boil, lower heat and simmer, covered, till the rice is done. Serve hot

Comments

Post a Comment

Popular posts from this blog

Darne de Saumon Grille with Sauce Paloise

Image
Béarnaise sauce  is a  sauce  made of  clarified butter   emulsified  in  egg yolks  and white wine vinegar and flavored with  herbs . It is considered to be a "child" of the mother  Hollandaise sauce , one of the five  mother sauces  in the  French   haute cuisine  repertoire. Sauce Paloise is a version of béarnaise with  mint  substituted for tarragon. Here is the recipe for darne de saumon grile(Darne is a cut of fish): Salmon                      500gms Butter or oil                30gms Salt & Pepper             60gms Procedure: 1. Clean and cut salmon into slices of about 2.5 - 3.75cm thickness. 2. Apply salt and pepper. Sprinkle with melted butter and grill on a rather brisk fire for the first part. 3. Reduce heat and finish grilling. 4. Serve with maitre d' hotel butter or with any other sauce recommended for grilled fish. Here is the recipe for Sauce Paloise: Shallots(chopped)             15gms Fresh Mint                         15gms Thyme
Read more

Bisque de Ecrevisse

Image
HOLA !!!! It is thought the name is derived from  Biscay , as in Bya of Biscay,  but the crustaceans are certainly  bis cuites  "twice cooked" (by analogy to a biscuit ) for they are first sauteed  lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. Bisque de ecrevisse Portions- 4 S. no.         Ingredients                        Quantity 1                  Crayfish small (40 g each)    30 nos. For mire poix 2                  Carrots                                   50 g 3                  Onions                                   50 g 4                  Butter                                     50 g 5                  Thyme                                   1 sprig 6                  Parsley                                  3 stalks 8                  Bay leaf                                    ½ 9                  Brandy                 
Read more

Creme du Barry( Cream of Cauliflower Soup)

Image
Bonjour!!! Créme du Barry is a soup which got its name from a French Beauty, Madame Jeanne Bécu, comtesse du Barry. It is one of the easy, creamy and rich soup in French cuisine. Here's the recipe for this so that even you can prepare it for your family and friends: Cauliflower                 500gms Onion                           30gms Leeks                           30gms Milk                              800ml Refined flour               35gms Butter                           35gms Salt & Pepper              2gms Cream                          75 ml Bay leaf Peppercorns Procedure: 1. Wash and break the cauliflower into small florets. 2. Wash and slice leeks ,peel and chop onions. 3. In a pan, heat butter and add a bay leaf , peppercorns, cauliflower, onion, leeks and thyme and sweat it. 4. Add 1 tbsp of refined flour in it and let it incorporate in vegetables. Now add hot water and cook the cauliflower completely. 5. Now add milk and bo
Read more