| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 2 | Nos | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | for seasoning |
| 8 | Nos | Cardamoms | crushed for seasoning |
| 1 | Tablespoon | Chilly Paste, Red | for seasoning |
| 1 | Inch | Cinnamon | for seasoning |
| 6 | Nos | Cloves (spice) | for seasoning |
| 3 | Tablespoon | Cooking Oil | for seasoning |
| 5 | Tablespoon | Ghee | for Bhiryani |
| 1 | Tablespoon | Ginger Garlic Paste | for seasoning |
| 1, 1/2 | Teaspoon | Jeera Powder | |
| 1 | Nos | Lime (fresh) | for extracting lime juice |
| 1 | Teaspoon | Lime Juice | to clean prawns |
| 2 | Medium | Onions | to be sliced |
| 15 | Nos | Pepper Corns | for seasoning |
| 1, 1/2 | Teacup | Prawns | Recipe Base |
| 4 | Teacup | Rice, Basmati | Recipe Base |
| 1 | Teaspoon | Salt | to clean prawns |
| Little | Salt | to taste | |
| 1/4 | Teaspoon | Turmeric Powder | for seasoning |
Wash the rice clean and put in a colander to drain out the water.
Remove the black veins running at the back of the prawns and wash
these with water. Smear with a little salt and lemon juice. Keep
aside for 1/2 an hour.
Cut the onions into thin slices. Heat 3 tablespoons of refined oil in a
heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks,
crushed cardamoms and bay leaf. Add the ground chillies and the pastes of
ginger and garlic. Stir and put in the prawns. Fry till oil starts oozing
out.
Put in the rice, turmeric, cumin seeds powder and enough salt. Fry for
some time so that the rice comes to a pale yellow color.
Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire
medium. Let cook till the fish are tender and rice is cooked.
Heat 1 1/2 tablespoons of good ghee in another vessel. Put in the
onion slices.
Fry till they are browned and become crisp. Take out and keep aside.
Pour the ghee remaining in the vessel over the ready fish Pullao and mix well.
Transfer the Pullao in a nice serving dish. Garnish with the fried
onion slices.