Woman's day special: Kesri pulao & prawns dry
Today on the eve of woman's day i made just a simple recipe kesri pulao and prawns dry. its a new combination but we really liked it. Also i did not add any khada masala such as bay leaf, star anise which we usually add in pulao or rose water as it would have had masked the prawn flavor and i wanted to serve them in combination
I am posting the update on Kesri Pulao, Persian's often make it in home and serve it with lamb curry but i wanted to serve it with prawns, so added my indian twist with the fusion of ghee rice ingredients from Karnataka. The quantity mentioned below is for two people, but what proportions i mentioned will be enough for one person, as we rarely eat rice thus this much was enough for us.
Ingredients required:
First step:
Cook the soaked rice till 3/4 done, while boiling add little salt and after words strain out all water and keep it aside
Second step:
Take a casserole around 1.5 liter capacity, make every thing in low to medium heat, add oil and ghee and sprinkle salt after oil as heated up, put the cut pieces of potatoes and then add the 3/4 cooked rice, cover the casserole with aluminium foil and put the lid allow it to sim for 12 to 15mins and check if rice is cooked and then take some rice from the top cooked rice and mix with saffron soaked in milk.
Take out the rest of the rice from the casserole and then the potato pieces, In a rice plate first add the steamed rice, then the saffron soaked rice, put the potato pieces at all side and garnish with barista and dry fruits
I am posting the update on Kesri Pulao, Persian's often make it in home and serve it with lamb curry but i wanted to serve it with prawns, so added my indian twist with the fusion of ghee rice ingredients from Karnataka. The quantity mentioned below is for two people, but what proportions i mentioned will be enough for one person, as we rarely eat rice thus this much was enough for us.
Ingredients required:
- 3/4 cup basmati rice (Soak in advance 30 mins before cooking)
- One medium size onion fried in oil to make barista and keep it in kitchen towel
- 2 Tbsp of almonds, cashews and 1 Tbsp of kishmish as R does not like them much and fry them and keep in kitchen towel
- 1 medium potato cut into horizontal slices
- 1 Tbsp of vegetable oil
- 1 tsp of ghee
- Saffron soaked in 1/3 cup of cold milk, soak quantity required as you need desired yellow color
- Salt according to taste
First step:
Cook the soaked rice till 3/4 done, while boiling add little salt and after words strain out all water and keep it aside
Second step:
Take a casserole around 1.5 liter capacity, make every thing in low to medium heat, add oil and ghee and sprinkle salt after oil as heated up, put the cut pieces of potatoes and then add the 3/4 cooked rice, cover the casserole with aluminium foil and put the lid allow it to sim for 12 to 15mins and check if rice is cooked and then take some rice from the top cooked rice and mix with saffron soaked in milk.
Take out the rest of the rice from the casserole and then the potato pieces, In a rice plate first add the steamed rice, then the saffron soaked rice, put the potato pieces at all side and garnish with barista and dry fruits
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