Chingri Pulao

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Recipe

Ingredients

1 cup	basmati rice
250 grams	medium-sized prawns, cleaned and deveined
1 medium	onion, thinly sliced
1 medium	tomato, chopped
1 tablespoon	ginger-garlic paste
2 tablespoons	ghee
1 teaspoon	cumin seeds
2 pieces	green cardamom
2 pieces	cloves
1 inch	cinnamon stick
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
—	salt to taste
2 cups	water
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
2. 2 Heat ghee in a heavy-bottomed pan over medium heat.
3. 3 Add cumin seeds, cardamom, cloves, and cinnamon stick. Sauté until fragrant.
4. 4 Add sliced onions and sauté until golden brown.
5. 5 Stir in the ginger-garlic paste and sauté for another 2 minutes.
6. 6 Add chopped tomatoes and cook until they soften.
7. 7 Mix in turmeric powder, red chili powder, and salt.
8. 8 Add the prawns and cook until they turn pink and are just cooked through.
9. 9 Add the drained rice and gently mix to coat the rice with the spices.
10. 10 Pour in 2 cups of water and bring to a boil.
11. 11 Reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and the water is absorbed, about 15-20 minutes.
12. 12 Sprinkle garam masala and chopped coriander leaves over the pulao.
13. 13 Gently fluff the rice with a fork before serving.