Prawn Pulao

Last week the weather was pretty good (comparitively) with slight sunshine and temperature above 5 C, but again this week its back to the usual,  cold and freezing . At times like this the craving for something hot and spicy starts creeping right from the morning as soon as you see the dark gloomy skies. Usually it ends up in a deep fried snack in the evening, but this time I made this delicious pulao for lunch to satisfy my craving. A perfect winter lunch to keep up with the freezing temperature.

Ingredients:
2 cups basmati rice
15 jumbo sized Prawns
2 green chillies
1 medium tomato chopped finely
1 medium onion , sliced
1 cup of mint leaves(packed)
1 cup of coriander leaves(packed)
8 cloves of garlic
1 inch ginger piece
2 tsp coriander powder
1 inch cinnamon piece
3 cloves
1 cardomon
1 tsp turmeric powder
2 tblsp lemon juice

Method:
Remove the shells and devein the prawns.Wash thoroughly and butterfly the Prawns.(Make a slit at the top).
 Marinate with 1/2 tsp of turmeric,  little bit of salt and some lemon juice.
Slice the onions and chop the tomatoes finely.
Grind the mint -coriander leaves, green chillies , garlic and ginger to a fine paste.
In a heavy bottomed pan or a non stick pan add 2 tblsp of oil.
When the oil is hot add cinnamon, cloves and cardamom, and when the cloves pop add the onion and fry well.
To this add the marinated prawns  and stir for 2- 3 minutes till all the prawns turn pink in colour.
At this stage remove all the prawns and keep aside.
Now add the ground masala and fry till the raw smell leaves.
To this add the chopped tomatoes , turmeric and coriander powder and fry till oil leaves the side of the pan.
Add 3 cups of water close with a lid and allow to boil.
When the water is boiling well, add the soaked basmati rice mix well and close with a tight lid and cook for 5-6 mins in medium heat.
At this stage the water will be 3/4th absorbed.Now add the cooked prawns stir well. Close with the tight lid  and cook for 10 - 12 minutes in a very low flame.
Sprinkle some lemon juice before serving.

Serve with raita of your choice.

Note: Adding the Prawns in the last stage prevents it from becoming rubbery.
Adjust the amount of green chillies as per your taste.
If you are using the presssure cooker, follow the same method. After adding the Prawns close the cooker, put on the weight, reduce the heat to low and cook for 5 mins.(do not wait for the whistle).