Jheenga Pulao

Zutaten

Prawns/Shrimp

500 g, cleaned & deveined, tails on

Rice

2 cups basmati rice, rinsed & soaked for 20 min

Aromatics & Spice Base

2–3 tablespoons oil or ghee

1 bay leaf

2–3 green cardamom pods

4 cloves

1-inch cinnamon stick

1 teaspoon cumin seeds

1 medium onion, thinly sliced

1 tablespoon ginger-garlic paste

1 tomato, chopped

1 teaspoon red chili powder (adjust to taste)

½ teaspoon turmeric powder

1 teaspoon garam masala

Salt, to taste

Liquids & Finish

3½ cups water or stock (approx.)

Fresh coriander or mint leaves for garnish

Anweisungen

Prep the Rice & Prawns

Rinse and soak the basmati for at least 20 minutes, then drain.

Pat prawns dry and season lightly with salt and a pinch of turmeric.

Build the Spice Base

In a heavy pot, heat oil/ghee over medium heat.

Add bay leaf, cardamom, cloves, cinnamon, and cumin seeds; sauté until fragrant (about 30 sec).

Add sliced onion and cook until translucent to lightly golden.

Stir in ginger-garlic paste and cook for another minute.

Add Tomato & Spices

Add chopped tomato, sauté until soft and oil separates from the base.

Stir in chili powder, turmeric, garam masala, and salt; cook for a minute.

Cook the Prawns

Add the seasoned prawns and cook on medium heat until they start turning pink (~2–3 min), then remove and set aside (they’ll finish cooking with the rice).

Layer & Cook the Rice

Lower the heat, add drained rice, gently stir to combine with spices.

Pour in water or stock (just enough to cover rice—approx. 3½ cups).

Bring to a boil, then lower to a simmer. Cover and cook 15–18 min, until rice is tender and liquid absorbed.

Finish the Pulao

Gently fluff rice with a fork, then place cooked prawns on top to finish warming through.

Cover, let rest for 5 minutes.

Serve

Garnish with fresh coriander or mint leaves.

Serve hot with raita or salad.

Notizen

Rice-to-liquid ratio: Typically 1:1.75 to 2; adjust based on rice type for fluffier results.

Prawn doneness: Avoid overcooking—prawns should stay tender.

Flavor boost: Add a squeeze of lime or sprinkle of chaat masala just before serving for brightness.