So that you is perhaps making ready Prawn coconut pulao recipes for your loved ones but this tips may be useful.
By no means cook dinner these things in an Air Fryer
In the last few years, Air Fryers have develop into highly regarded in addition to a vital kitchen equipment. Essentially an amped-up countertop convection oven, it is quite steadily recommended by cooking experts to arrange frozen meals, bake cookies, and even fry bacon, hen and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has loads much less fat. This cooking methodology might also cut down on a number of the other dangerous effects of oil frying.


Prawn coconut pulao
Prawn coconut pulao

Before you jump to Prawn coconut pulao recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Possibly Not Realize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to prawn coconut pulao recipe. You can cook prawn coconut pulao using 12 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook Prawn coconut pulao:
  1. Get Prawns
  2. Use Grated coconut
  3. Use Salt
  4. Prepare Curry leay
  5. Use Mustard seeds
  6. Provide Yoghurt
  7. Prepare Red chilli powder
  8. You need Ginger garlic paste
  9. Provide Lemon juice
  10. Prepare Tandoori Chicken masala
  11. Provide Ghee
  12. Prepare Green chillies
Steps to make Prawn coconut pulao:
  1. Your first job would be to grate the coconut or use desiccated coconut. 1 coconut will have to be desiccated and make sure you avoid adding the brown part of the coconut while you do that. - Soak 3 cups of washed basmati rice in water for 20 minutes and then boil the rice adding 2 teaspoon salt and 1 teaspoon lemon juice. Adding the lemon juice will make your rice white in colour. Boil the rice and as it is cooked strain passing them through a sieve.
  2. Marinate 10 pieces of prawns in 2 tablespoons of yoghurt, 1 tablespoon tandoori chicken masala, 1 teaspoon red chilli powder, 1 tablespoon ginger garlic paste, 1 teaspoon salt and 1 teaspoon turmeric powder for 30 minutes and fry them in 2 tablespoon white oil and 1 teaspoon ghee. Keep aside.
  3. In a non stick pan add 1 tablespoon white oil and 1 teaspoon ghee and as it heats up add 1 teaspoon mustard seeds, 5 curry leaves, desiccated coconut and saute for 1 minute. Add whole green chillies and add the rice to the pan. After you add the rice to the pan add the prawn pieces with the sauce on the rice and mix them well with a wooden spatula. - Stir well for 3 minutes and serve hot!

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