Kodava Style Prawn Pulao

Ingredients

In the original Iranian Meygoo Polo, the prawns are marinated with saffron and cooked with fragrant Iranian rice. However, in the Kodava Style Prawn Pulao, the prawns are marinated with turmeric, red chili powder, and lemon juice, and cooked with aromatic basmati rice. The spices used in the Kodava version are more aligned with the flavors of Indian cuisine, giving the dish a distinct Kodava twist. We alse have the original recipe for Meygoo polo, so you can check it out.

• 500g (1.1 lb) prawns, cleaned and deveined 500g (1.1 lb) prawns, cleaned and deveined
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 4 cups (950ml) water 4 cups (950ml) water
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a bowl, marinate the prawns with turmeric powder, red chili powder, and salt. Let it sit for 15 minutes.
3. 3.
   Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
4. 4.
   Add chopped onions and sauté until golden brown.
5. 5.
   Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
6. 6.
   Add chopped tomatoes and cook until they turn soft and mushy.
7. 7.
   Add marinated prawns and cook for 3-4 minutes until they turn pink and are cooked through.
8. 8.
   In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with whole spices like cinnamon, cardamom, and cloves. Cook the rice until it is 70% cooked. Drain the rice and keep aside.
9. 9.
   Add the partially cooked rice to the pot with the prawns. Gently mix the rice and prawns together, ensuring they are evenly distributed.
10. 10.
    Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes, or until the rice is fully cooked and fluffy.
11. 11.
    Once cooked, remove from heat and let it rest for 5 minutes.
12. 12.
    Garnish with fresh coriander leaves.
13. 13.
    Serve the Kodava Style Prawn Pulao hot with raita or a side salad.

Treat your ingredients with care...

• Prawns — Make sure to clean and devein the prawns properly before marinating them. This will ensure the best taste and texture in the final dish.

Tips & Tricks

• For a spicier pulao, increase the amount of red chili powder or add a finely chopped green chili.
• Soaking the rice before cooking helps in achieving fluffy and separate grains.
• Adjust the cooking time according to the size of the prawns to ensure they are cooked through but not overcooked.
• Adding a squeeze of lemon juice before serving can enhance the flavors of the pulao.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.

Serving advice

Serve the Kodava Style Prawn Pulao hot as a main course. It can be enjoyed on its own or accompanied by raita (yogurt-based side dish) or a fresh side salad for a complete meal.

Presentation advice

Garnish the pulao with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a large serving dish or individual plates, allowing the aromatic steam to entice your guests.