1Wash and soak rice for about 30 mins.
2Cook it in whatever way you like either in the pot, pressure cooker or electric cooker.
3Cook rice till al dente. You can also add few drops of oil to the rice pot to keep the rice grainy. Rice should be
4grainy fully cooked but not mushy.
5Devein and clean prawns. Rinse them well. You can also wash them in vinegar to remove the fishy smell. Drain them completely and set aside.
6While the rice soaks and cooks, you can marinate prawns with ginger garlic paste, garam masala, coriander
7powder, red chili powder, salt and turmeric.
Making of prawn pulao--
1Heat a pan with oil and saute all the pulao spices until fragrant.
2Add onions and saute until golden and cooked well. Add the prawns and saute for 2 to 3 mins or until the raw smell from the ginger garlic goes away. Add mint and saute for 2 mins.
3Cover and cook on a low heat until the prawns are completely cooked. Add the coconut milk or water and allow to thicken. You must be left with a thick curry like prawn mixture.
4At this stage if the prawn are swirled it means they are cooked completely. If not sprinkle little water and cook further. Overcooking makes them hard. So be sure not to overcook.
5Add cooked and cooled rice along with lemon juice. Mix well and serve prawn pulao hot with fresh onion,
6cucumber wedges and papad.