Anyhow Prawn And Pea Pulao Recipe

Yo, so I’ve gotta say, every time I whip up this prawn and pea pulao i get super hyped – it’s like a flavor explosion that makes all the late night cravings totally worth it, even if it sometimes feels a bit messy to get everything just right.

I love how prawns, basmati rice and green peas come together in this recipe. The ginger garlic paste and tomato adds great flavour.

I think spices like bay leaf and cumin seeds makes it hearty and nutritious. This dish is a simple, yet tasty meal.

Ingredients

• Prawns: Rich in protein and low in fat, they bring a fresh seafood taste.
• Basmati Rice: A good source of carbohydrates that makes your pulao light and fluffy.
• Green Peas: High in fiber and vitamins, they add a subtle sweetness and bright color.
• Onion: Gives natural sweetness and a rich flavor when gently caramelized.
• Tomato: Offers a tangy acidity that lifts the overall zest of the dish.
• Ginger Garlic Paste: Boosts the dish with aromatic flavor and is known for aiding digestion.
• Green Chillies: Provide a spicy kick while enhancing all the other flavors nicely.

Ingredient Quantities

• 500g prawns, cleaned and deveined
• 1.5 cups basmati rice, rinsed well
• 1 cup green peas (fresh or frozen)
• 1 medium onion, thinly sliced
• 1 medium tomato, chopped roughly
• 2 tsp ginger garlic paste
• 2 green chillies, slit lengthwise
• 1 bay leaf
• 1 small cinnamon stick
• 3 cloves
• 3 green cardamom pods
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tbsp oil or ghee
• 3 cups water (adjust as needed)
• Salt to taste
• Fresh coriander leaves (for garnish)

How to Make this

1. Heat 2 tbsp oil (or ghee) in a large pot over medium heat and add a bay leaf, 1 small cinnamon stick, 3 cloves, 3 green cardamom pods, and 1/2 tsp cumin seeds; let em sizzle for about 30 seconds till fragrant.

2. Toss in 1 medium thinly sliced onion and 2 slit green chillies, and fry until the onions turn a light golden colour.

3. Stir in 2 tsp ginger garlic paste and cook for about a minute until its aroma comes through.

4. Now add 1 medium chopped tomato and let it cook until it breaks down, about 2-3 minutes.

5. Sprinkle in 1/2 tsp turmeric powder and 1 tsp red chilli powder then add the 500g cleaned and deveined prawns along with salt to taste; cook until the prawns turn pink on the outside.

6. Mix in the
1.5 cups rinsed basmati rice, ensuring the spices and prawns coat the rice well.

7. Pour in 3 cups water (feel free to adjust the water if needed) and bring the mixture to a rolling boil.

8. When it starts boiling, reduce the heat to a simmer, cover the pot, and let cook for about 10 minutes.

9. Add 1 cup green peas (if using frozen, no need to thaw) and gently stir; cover again and cook for another 5 minutes or until the rice is fully done.

10. Check the seasoning one more time, then garnish with chopped fresh coriander leaves and serve your Anyhow Prawn and Pea Pulao hot. Enjoy it!

Equipment Needed

1. Large Pot – Used for the entire cooking process to sauté spices and simmer the rice mixture.
2. Stove – Required for heating the pot and maintaining a consistent heat level throughout cooking.
3. Measuring Cups – Needed to accurately measure the basmati rice and water.
4. Measuring Spoons – Used for small amounts like oil, turmeric, red chilli powder, and cumin seeds.
5. Knife – Essential for chopping the onion, tomato, and for slicing the ingredients.
6. Cutting Board – Provides a safe surface for prepping the vegetables and spices.
7. Colander or Sieve – Useful for rinsing the basmati rice to remove excess starch.
8. Stirring Spoon – Required to mix ingredients evenly and prevent sticking during cooking.

FAQ

• Q: Can I use a different kind of rice for this recipe?
  
  A: Sure, but basmati tends to give the best fluffy texture. You can try jasmine but you might need to adjust the water ratio a bit.
• Q: What if I don’t have fresh green peas?
  
  A: No problem, frozen peas work fine. Just add them towards the end so they dont get mushy.
• Q: How do I know when the prawns are properly cooked?
  
  A: They really turn pink and curl up when they are done. Overcooking them can make them rubbery, so keep an eye on them.
• Q: Can I make this recipe less spicy?
  
  A: Absolutely. You can reduce the red chilli powder and use fewer green chillies if you prefer a milder taste.
• Q: How long does it take to make this pulao?
  
  A: It takes about 30 to 40 minutes in total from prep to serving, so it’s a quick meal for busy nights.

Anyhow Prawn And Pea Pulao Recipe Substitutions and Variations

• Prawns: If you can’t get prawns, try using shrimp – they cook in about the same time and add a similar flavor.
• Basmati Rice: You can use jasmine rice instead, but be ready to adjust the water a bit since it might soak up different amount.
• Ginger Garlic Paste: Freshly minced ginger and garlic works great too. Just mix equal parts and its almost the same thing.
• Oil or Ghee: If you dont have ghee, normal butter or even canola oil will do the trick, though the flavor will be a bit different.
• Green Peas: Try using edamame or even lima beans as an alternative; they add a nice texture and some extra sweetness.

Pro Tips

Here are some pro tips for this recipe:
1. Rinse and soak the basmati rice a little longer than usual for extra fluffiness.
2. Make sure your oil and spices are really heated up before you add anything else so they really release their flavors.
3. When cooking the prawns, be careful not to overdo them so they stay tender.
4. Try letting the dish rest a couple of minutes after cooking so all the flavors mix in better.

Now here’s the recipe written in a more relaxed style:

First, heat up 2 tablespoons oil (or ghee) in a large pot over medium heat. Toss in a bay leaf, a small cinnamon stick, 3 cloves, 3 green cardamom pods, and 1/2 teaspoon cumin seeds. Let em sizzle for about 30 seconds until everything smells really good.

Next, add a thinly sliced medium onion and 2 slit green chillies. Fry these until the onions turn a light golden brown. Then mix in 2 teaspoons of ginger garlic paste and cook it for about a minute until you start to really smell the garlic and ginger.

After that, put in one chopped medium tomato and let it cook for 2 to 3 minutes so it gets soft and starts to break down. Once that’s done, sprinkle in 1/2 teaspoon turmeric powder and 1 teaspoon red chilli powder. Then quickly add 500g of cleaned and deveined prawns along with salt to taste. Keep cooking until the prawns turn pink on the outside.

Now stir in 1.5 cups rinsed basmati rice. Make sure the rice is well mixed with the spices and prawns. Pour in 3 cups of water (but feel free to add a bit less or extra if you think it needs it) and bring everything to a rolling boil.

When it starts boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 10 minutes. Then, gently stir in 1 cup of green peas (if they’re frozen, no need to thaw them first) and cover again. Cook for another 5 minutes or until the rice is fully done.

Give it a quick taste and adjust the seasoning if needed. Finally, garnish with chopped fresh coriander leaves and serve your Anyhow Prawn and Pea Pulao while its nice and hot. Enjoy!