How to Make Creamy Prawn Pulao With Coconut Milk

• Marinate prawns with salt and turmeric - 10 to 15 mins.
• Make a green masala paste with ingredients mentioned.
• Heat oil and ghee in a large pot or pan over medium heat.
• Add whole spices such as bay leaves, cardamom, cloves, and cinnamon stick. Then add one sliced onion and sauté until it turns golden brown.
• Now add in one medium tomato chopped and saute on medium heat until it softens.
• Add the marinated prawns and cook until they turn slightly pink. Also, add the green masala paste and cook for a minute until fragrant.
• Now, add the soaked basmati rice and gently stir to combine with the prawns. Add freshly crushed peppercorns.
• Pour in the coconut milk. Season with salt to taste and add the lemon juice.
• Bring the mixture to a boil, and cook until all the liquid is absorbed. Then reduce the heat to low and cover the pot.
• Allow the pulao to simmer for about 6 to 7 minutes and then turn off the heat. Keep covered for another 10 minutes until the rice is cooked and the flavors have melded together.
• Once the pulao is cooked, fluff the rice gently with a fork.
• Garnish with freshly chopped coriander and mint leaves or fried onions for added flavor and texture.