• 200 gms raw peeled king prawns (I used frozen ones)
  • 2 small onions, thinly sliced
  • 2 large tomatoes, thinly sliced
  • 1 green finger chilli, slit lengthwise
  • 1 stick cinnamon
  • 4-5 cloves
  • 1 tsp minced ginger and garlic
  • Quarter tsp chilli powder
  • Quarter tsp garam masala powder
  • 1.5 cups rice
  • 3 cups water
  • 2 tsp ghee
  • Sprinkling of saffron soaked in 1 tsp warm milk


Heat the ghee and fry the onions, ginger, garlic, cloves and cinnamon.

When the onions start turning translucent and soft, add the tomatoes and chilli powder.

Fry this paste until the raw smell of the masalas go. Then add the rice and fry for 2 minutes. Add the water, lower the flame to medium, cover the pan and cook.

When the rice looks half done, add the raw prawns, green chilli and the garam masala. Give the rice a good stir.

Recover and cook until the prawns are done and the rice is dry. Before you take the rice off the flame, mix in the milky saffron.

Two things you need to remember: Don’t stir the rice too much or it will not have the fluffy, separate texture that characterizes pulao and make sure the prawns are cooked but not overdone.

Seriously moreish dish and great with a dollop of natural yoghurt and pickle

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