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One of the ingredients, the *Bay Leaves used in the preparation of this item is an aromatic leaf used widely in many culinary preparations like soups, curries, and beverages.


Tiger Prawns : 1 Kilogram
Cashew nuts : 100 Grams
Small Onions (Pealed) : 1 Cup
Green Chilly : 6 Nos.
Red Chilly Powder : 2 Spoons
Ginger-garlic Paste : 2 Spoons
Cardamom : 6 Nos
Cloves : 6 Nos.
*Bay Leaves : 3 Nos.
Turmeric Powder : 1 Spoon
Lemon Juice : 3 Spoons
Salt : As required
Refined Oil : 4 Spoons
Clarified Butter (Ghee) : 1 Cup
Long Grain Rice : 3 Cups
Coconut Milk : 1 Cup

Ingredients for Spicy Paste :-
Poppy Seeds : 2 Spoons
Cardamoms : 5 nos
Cloves : 6 Nos.
Garlic Bulbs : 1/2 Cup
Ginger : 3 Inch piece
Cinnamon : 3 Inch piece
Coriander Seeds : 2 Spoons
Cumin Seeds : 1 Spoon
Coconut pieces : 1 Cup


1. Peel the Prawns. Remove the gut tube on the dorsal side. Wash and drain totally.

2 Add the ginger-garlic paste, turmeric powder, refined oil, two spoons of salt, lemon juice and red chilly powder to the prawns, mix well and leave for marination.

3. Take all the ingredients of spicy paste into a blending jar and grind into a rough paste.

4. Take a deep bottomed pan, add ghee and heat. Add the Marinated prawns and fry till light brown. Add the small onions, split green chillies, cardamoms, cloves, bay leaf, cashew nuts and sufficient salt. Mix well and fry for about ten minutes. Add the spicy paste, mix thoroughly and fry till the raw smell goes.

5. Wash the rice, drain and add to the above. Mix well and fry for five minutes.

6. Add 5 cups of water and one cup of coconut milk and some more salt as required, stir well and allow to cook on medium flame until the preparation is cooked well.

7. Before removing the vessel from the stove, top the Pulav with chopped coriander leaves.

8. Serve hot with Curd- onion chutney.

Preparation Time: 40 Minutes Serves: 4 Persons
Recipe Origin: India
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