Kolambichi Khichdi / Prawns Pulao

Warm up your day with

Special prawns khichdi

Servings 4/5

Prep Time 20m

Cook Time 20m

INGREDIENTS

1 1/2 cup Basmati Rice

1/2 kg Prawns

1 cup Coconut Milk
2 Tsp Ginger Garlic Paste
1/2 Tsp Haldi/Turmeric
1 Tbsp Red Chilli Powder
1 Tbsp

Lemon

1 Onion
1 Tsp Jeera Powder
1 Tsp Dhania Powder
1/2 Tsp Pepper Powder
3-4 Tsp Oil
1 1/2

Tsp Salt

Whole Garam Masala
6 – 8 Pepper Corns
5 – 6 Cloves
2 – 3 Small Elaichi
1 Badi Elaichi
3 Star Anise
2 Bay Leaves
1/2 tsp Jeera

PROCEDURE

Marinate the prawns with Ginger Garlic paste, Turmeric powder, Salt, Red chilli powder, Dhania powder, Jeera powder, Pepper powder and juice of Lemon.

Cover and Keep aside for an hour.

Wash and soak the rice for 10-15 min. Then drain the rice and keep aside.

Heat Oil in a heavy bottom pan.

Put in the whole garam masala and fry till it gives a nice aroma.

Add the finely chopped onion and saute till it turns pinkish.

Now add the marinated prawns and cook for 2 to 3 mins.

Add the rice to the prawns and mix.

Now pour coconut milk and water as needed (approx.1 cup) The amount of water required depends on the quality and type of the rice.

Add the salt, mix it.

Cook on high flame for 5 min.

Then cover and cook on low heat till all the water evaporates.

If you feel the rice is undercooked pour some water on the lid and cook for few more mins.

Garnish with chopped coriander leaves.

Serve hot.

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