Mouth-watering marinated prawns are spiced and mixed in the cooked rice Pulao to prepare this Prawns Fenugreek Pulao Recipe.
- Wash fenugreek leaves thoroughly with roots on and keep aside.
- Soak basmati rice for about 30 minutes and keep aside.
- Heat oil in a pan, add whole garam masala spices (bay leaf, cardamom, cinnamon stick, black cardamom, star anise, biryani flower, shahi jeera), cashew nuts, and saute it.
- When they are slightly fried, add ginger garlic paste and chopped onion, saute it till no raw flavours retain.
- Then add soaked rice along with hot water (i.e., for 1 cup of rice add around 2 cups of water), salt (to taste) and cook it with closed lid.
- Heat oil in another pan, add turmeric powder and prawns, saute for about a 1 minute.
- To it, add slitted green chillies, fenugreek leaves, coconut milk and let it cook on slow flame for about 2 minutes.
- Now to the cooking rice, add coconut flavoured gravy with prawns, coriander leaves, mint leaves, sprinkle ghee on top, cook it on a slow flame for another 4 minutes.
DeliciousFenugreek Prawns Pulav is now ready to serve.