Rice is the agricultural commodity with the third-highest worldwide production. In Hinduism, rice holds great spiritual and ritual significance, rice is revered as a potent symbol of auspiciousness, prosperity and fertility.
In this recipe of pulao, I have merged rice with greens and seafood: Green is the color of life, renewal, nature, and energy. The term seafood, covers fish found in the seas and oceans as well as other marine life used as food, fish provides a good source of high quality protein and contains many vitamins and minerals; about one-sixth of the world’s protein is estimated to be provided by fish. (Source of Information: Wikipedia)
A pulao recipe using coriander-herb for its awesome rustic flavour and nutrition value, and tiger prawns for protein content and delicious flavour.
The Recipe of Delicious Pulao/Pilaf in Super- Rich Blended Flavour of Herb-Sauce and Tiger Prawns:
Quantity of tiger prawns: a generous handful of tiger prawns
Quantity of rice: preferably kolam rice or basmati rice – 2 full small cups of rice = approximate 250gm of rice
- Clean the tiger prawns well before marinating the tiger prawns with ½ tsp. of turmeric powder for at least 15 minutes
- For cooking the rice, pour the rice in a thick bottom, medium-size, handi or saucepan; rinse the rice for about 2–3 times, then immerse rice in water – filled almost up to the utensil’s brim, add a tsp. of salt, keep the rice for cooking in medium heat, when a thick layer of cooked rice floats on top – switch-off the stove, and completely drain the water, reheat the cooked rice at low-heat for about 1 second, and cover the utensil for few minutes.
- For coriander sauce : Grind slices of 3 medium tomatoes, sliced pieces of a generous handful of coriander leaves, a cheese cube , 1 green chilli – for mild-pungent flavour (these chillies are small and extremely slender, having fresh pungent flavour) into thick sauce.
- Saute the coriander herb sauce in adequate quantity of warm, any mild- flavour vegetable oil until the herb sauce condenses to a reasonable extent; smidgen the mix with salt – according to preference of flavour, add the marinated tiger prawns to the sauce; cook the mix until the prawns are cooked and gravy turns thicker in texture/consistency.
- On a very thick layer of warm cooked basmati or kolam rice at the bottom of a medium-size, handi or saucepan, evenly spread the warm coriander-tiger prawns gravy; again add a thick layer of rice to top with the herb-seafood mixture, and repeat the same the third time too; cover the utensil for some time for the rice to soak up the flavour of the delicious coriander-tiger prawns gravy.
A pulao/pilaf flavourful with the delicious taste of coriander herb and tiger prawns
Serving size: Approximately 4
This seafood food recipe of pulao in super- rich blend of coriander herb-sauce and tiger prawns is an all season food recipe for healthy meal.
For healthy meal enjoy this delicious pilaf in a balanced diet with:
- Dal/Lentil Soup: recipe of pure-delight lentil soup of Moong dal (green gram dal) and Masoor dal (lentil dal, pink lentil)
- Raw Vegetable Salad: preferably cucumber slices
A healthy meal for both summer and winter season, for lunch and dinner time; and a nutritious kid-friendly meal.
Wishing You a Wonderful Day
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