Easy Prawn Pulao

Want to make a yummy pulao in a short time? May be during weekends or that you are not in a mood to cook something complicated or the usual meal. Then this is it. A tasty combination of rice and prawns. The flavour of prawns and spices blends well with the rice and voila in minutes this yummy pulao is ready. So all the sea food lovers what are you all waiting for. Go ahead and try it!

INGREDIENTS
Prawns - 1/4 kg
Cinnamon - 1" piece
Cloves- 3
Bay Leaf - 1
Cardamom- 3
Onions - 1 1/2 cup(finely chopped)
Green Chilly-1
Ginger Garlic Paste - 1 1/2 tbsp
Tomato - 2 medium (finely chopped)
Red Chilly powder - 1 tsp +  1 tsp
Mint leaves - 1/2 cup
Coconut Milk 1 1/2 cup
Basmati Rice - 1 1/2 cup
Water - 1 cup + 1/4 cup
Oil - 3 tbsp
Salt - to taste

METHOD
Marinate the prawns with 1 tsp chilly powder and salt.
Soak basmati rice for 1/2 hour and drain.
Heat oil. Add the cinnamon, cardamom, cloves and bay leaves.
Add onions, chilly and saute well.
Add ginger garlic paste.
Add red chilly powder.
Add tomatoes.
Add prawns, mint leaves and salt.
Add the coconut milk and water. Bring to a boil.
Add rice. Stir well. Close with a lid and cook on high flame till the water comes to a boil.
Reduce heat to low.
Cover with a lid and let cook (appox. 15 minutes on low flame).
Serve hot with raitha and green salad.

Tips:
You may need 1/4 cup extra water depending on the rice. If its not cooked heat water and pour on top of the pulao. Close with a lid.
This pulao is delicious if spicy. But reduce spice level as per tolerance.
Use medium or small prawns as they are tastier.

Chicken 65

The famous Chicken 65 is a quick and spicy chicken fry. The story behind this name are many and fun to read. All claiming the right to the name. But the only thing that matters to us foodies is the recipe behind it and that it is one of the best starters in a party (Non-Veg category).

The secret behind this snack is the spices and the marination. The chicken is marinated in spices and flavoured with curry leaves. I usually don't make much of fried stuff but once in a way I love to see my kids come running to me to take their share without me running behind them. :)

INGREDIENTS

Chicken - 1 kg

Lime - 1 big

Eggs - 2

Turmeric - 3/4 tsp

Ginger paste - 2 tbsp

Garlic paste - 2 tbsp

Kashmiri Chilly powder - 1 1/2 tbsp

Garam masala - 1 1/2 tsp

Gram Flour - 2 tbsp

Curry leaves - 2 sprigs (finely chopped)

Red food colour - a pinch (optional)

Salt - to taste

Oil - for deep frying

METHOD

Chop the chicken into small pieces.

Marinate it with all the ingredients for minimum 1 hour. The more time the better.

Deep fry and transfer it to a strainer/plate lined with kitchen tissue.

Serve hot with lemon wedges and onion.

Tips:
Use only small pieces. It gives best results.
After cleaning the chicken drain the water well. If possible transfer it to kitchen towel and then use. There will be lot of water in the chicken and this may make the marination watery.
In case you are marinating the day before marinate only with ginger, garlic, chilly powder and salt. The rest of the ingredients can be added just before frying.

After mixing all the ingredients if you feel it is too watery add a bit more gram flour.