|
Ingredients
|
Quantity
|
|
Prawns – shelled , deveined
|
4 dozen
|
|
Green chillies
|
7 to 8
|
|
Onions – sliced finely
|
4 to 5
|
|
Cinnamon stick
|
3 to 4
|
|
Cardamoms
|
9 to 10
|
|
Turmeric
|
¼ tsp
|
|
Tomatoes – skinned and chopped
|
2 to 4
|
|
Salt
|
2 tsp
|
|
Garlic cloves – ground
|
6 to 8
|
|
Basmati rice – soaked in water for at least 1
hour
|
1 pound
|
|
Cloves
|
10 to 12
|
|
Cumin seed
|
1 tsp
|
|
Sugar
|
1 tsp to 2
|
|
Saffron
|
For colouring
|
|
Coriander leaves
|
|
METHOD:
Fry the onions golden brown. Remove about 2 onions for later use.
In the remaining onions, add in chopped coriander, green chillies, garlic and
turmeric allowing it to cook for a few minutes. Add in chopped tomatoes, cook
till pulpy, and then add in prawns with about 4 cups of water.
When the prawns are nearly done, add chilli powder and sugar and
allow to simmer till about ½ cup of gravy is remaining.
In the meantime, boil the rice with salt, removing when half done.
Drain off the water and cool.
In a pan put the reserved fried onions with oil, on a slow fire
and add in cinnamon sticks, cloves, cardamom and cumin seed which have been
pounded slightly. Allow to simmer for a few minutes and remove off the fire. In
a large pan, spread half the rice and layer with prawns, fried onions with
garam masala. prawn gravy and then lastly another layer of rice which has been
infused with saffron, topping it with very hot oil. Cover the pan and cook on a
low fire for at least 10 minutes. Mix all the palao together, cover and cook
till rice is done.
