ANGLO-INDIAN RECIPES by Bridget White: PRAWN PILAU / PRAWN PILAF

Just a simple Anglo-Indian Prawn Pilau or Pilaf. 

 Serves
6
     Time required: 1 hour

2
cups raw rice wash and soak for 20 minutes
½
kg cleaned and de-veined prawns
1-cup
coconut paste or 1 cup coconut milk
2
tablespoons ginger garlic paste
3
green chilies slit lengthwise
2
tablespoons coriander leaves 
1
teaspoon chillie powder
Wash
the prawns and keep aside.
Heat
oil in a vessel and fry the onions till golden brown. Add the ginger garlic
paste, green chilies and coriander leaves and sauté for some time. Add the
chillie powder, cumin powder, salt and prawns and mix well. Cook for about 5
minutes on low heat till the prawns are f cooked. Remove the prawns and keep
aside.

Now
add the coconut to the gravy in the vessel and mix well. Add 4 cups of water (and
a little more salt if required) and bring to boil. Add the rice and mix well. Cover
the vessel with a tight fitting lid and cook on low heat till the rice is
cooked and all the water dries up. Mix in the prawns and simmer on how heat for
another 2 or 3 minutes, then turn off the heat. Let it stand for about 15
minutes before serving. 

Serve hot with Prawn Vindaloo and a salad.

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