Poha

• Soak basmati rice for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1.5 to 2 cups raw, peeled, and deveined prawns
• Approx. 1/2 teaspoon turmeric powder (divided)
• 2-3 tablespoons cooking oil
• 1-2 bay leaves
• 1 small cinnamon stick (about 1-inch)
• 3-4 cloves
• 5-6 black peppercorns
• 1 cup finely chopped red onions
• 1 tablespoon green ginger-garlic paste
• 1 cup finely chopped red tomatoes
• 1.5 to 2 tablespoons red chili powder
• Salt to taste
• 2 cups long-grain basmati rice
• 3-4 cups water
• 3-4 whole green chilies, slit lengthwise
• A generous handful fresh chopped cilantro (divided)

1. 1Marinate peeled and deveined prawns with approximately 1/4 teaspoon turmeric powder.
2. 2Heat 2-3 tablespoons cooking oil in a deep-bottomed Kadai.
3. 3Add bay leaf, cinnamon stick, cloves, and black peppercorns to the hot oil and temper briefly until fragrant.
4. 4Add 1 cup finely chopped red onions and sauté until translucent.
5. 5Stir in 1 tablespoon ginger-garlic paste and cook until its raw aroma dissipates.
6. 6Add 1 cup chopped red tomatoes and cook down until they soften and blend into the mixture.
7. 7Add 1.5 to 2 tablespoons red chili powder and another small pinch of turmeric powder, then mix thoroughly and cook to form a rich, red-orange masala.
8. 8Introduce the marinated prawns into the bubbling masala, stir well, and cook briefly until they turn opaque orange-pink.
9. 9Sprinkle a handful of fresh, chopped cilantro over the prawns and masala, then stir it in.
10. 10Add the pre-soaked basmati rice on top of the prawn masala and gently mix to combine without breaking the rice grains.
11. 11Pour 3-4 cups water into the pan, covering the rice and prawns.
12. 12Place the slit green chilies on top, cover the pan with a lid, and cook on low heat allowing the rice to absorb the liquid and flavors.
13. 13Once the pulao is cooked, remove the lid and garnish with another generous sprinkling of fresh chopped cilantro.

These instructions are our analysis of the original video. Watch on YouTube →