fatmanyash

Ingredients:
Dry Prawns             200 gms
Turmeric                   1/2 tspn
Red Chilli Powder      1 tspn or as per taste
Lime Juice                1 tspn
Salt to taste
Garam Masala           2 tspn or as required (for spicy taste)
Onion Chopped          2
Coconut Paste          (Dry coconut 1/4 bowl. Heat little oil and roast dry coconut. Then add 4 green chillies, ginger garlic paste 2 tspn

  and grind to a smooth paste).
Rice                         300 gms (Basmati)
Potato                     3-4
Oil                          as required
Brinjal                     Small 8 or big 4 (cut into quarters or as required). Keep brinjal in salt water
Sprouted Methi Dana   2-3 tspn (Soak for 6 hrs and tie in Muslin cloth for sprouts)
Coriander for decoration.

Method:
Clean and soak dry prawns. Apply turmeric and lime juice for marination (1/2 hr)
Prepare dry coconut paste and add garam masala powder. Mix well
Soak rice for 1/2 hr and wash and drain well at least for 2-3 hours
Heat oil, saute chopped onions well till it gets crispy.
Add ground paste and saute well.
Add turmeric for color.
Add red chilli powder and salt.
Saute till oil starts separating.
Once done, add marinated dry prawns, brinjal, potatoes and methi dane. Saute well.
Add drained rice. Saute well. Then add boiled water (Proportion Rice:Water – 1cup: 1 1/2cup)
Bring it to a boil and then simmer on slow fire or pressure cook. (For pressure cook – very little water should be left on simmering rice)
Check for salt and other spices in between and adjust accordingly.
Once pulao is ready, decorate with coriander.

. . . → Read More: Vangi bhat with dry prawns /ashwini chitnis family style.