Green Chutney Prawns Pulao
by Katy Damania and Arni Balsara
- Green Chutney Ingredients
- 1/2 cup grated Fresh Coconut
- 1/4 inch Ginger
- 2 Garlic Cloves
- 1 Green Chilies deseeded and chopped (if you like it spicy you can keep the seeds as is and increase the amount of chilies)
- 1/2 cup chopped Coriander Leaves
- 1 tablespoon Roasted Peanuts (If you are allergic to nuts you can remove this)
- 1½ teaspoon Lemon Juice
- 4 tablespoons (1/4 cup) Water
- Salt half of 1/4 teaspoon or as per requirement
- Steam Rice Ingredients
- 300 gms long grain whole basmati rice
- 4 star anise broken but not powdered
- 4 small cinnamon sticks broken but not powdered
- 14 cardamom pods broken but not powdered
- 1 tablespoon cumin powder
- 2 tablespoons oil
- 1 tablespoon salt or as per requirement
- Water as per requirement
- Please Note keep all ingredients full no need to powder or bruise them before adding to the rice at the time of cooking.
Method
Green Chutney Method
Take grated coconut, ginger, garlic, green chilies, roasted peanuts (optional) and salt in a small chutney jar of a food processor or grinder.
Grind them together until medium coarse texture.
Add coriander leaves, lemon juice, and water.
Grind again and make a smooth paste. Add more water if required to get the desired consistency and mix well. Transfer it to serving bowl.
Green Chutney Serves 6
Steam Rice Preparation Method
Fry onions till sautéd on lowest flame setting.
Add dry broken masalas and fry on lowest flame setting.
Put rice onions and fried masala in the rice cooker with water oil and salt. Water should be above the rice submerging the rice.
If cooking rice in non stick pan then water should be double the quantity of rice.
If in a rice cooker once steam comes out of the cooker cook on lowest flame setting till rice is done or for 5 minutes more.
If in a non stick pan once the water starts to boil put the flame on lowest flame setting shut the lid and cook till the rice is done or till water dries off.
Steamed rice Serves 4-6
To make green chutney prawns pulao
Take 1 kg prawns deshelled and deveined. Instead of prawns you can use leftover chicken or mutton. For vegetarians you can use left over vegetables or paneer.
Clean and wash the prawns and boil them in salt water with a bit of turmeric.
Strain the water and mix the prawns with steamed rice and green chutney and serve hot.
Green Chutney Prawns Pulao Serves 4-6
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
Pinky Dadachanji