Gluten-Free Prawn Quinoa Pulao With Coconut Spices Recipe

About this recipe

An aromatic gluten-free prawn pulao made with protein-rich quinoa, infused with coastal Indian spices and creamy coconut, perfect for a balanced dinner.

Ingredients

• 100 g Quinoa
• 500 g Prawns
• 250 ml Coconut Milk
• - Onion
• 20 g Turmeric Powder
• - Red Chilli
• 100g Garam Masala
• 50 Grms Red Chili Powder Handmade Spices 50 Grms
• 20G Curry Leaves
• 500 g Ghee
• 10G Salt
• 500 ml Water
• 250g Coriander

Instructions

1. Step 1: Heat 2 tablespoons of ghee in the rice cooker on sauté mode (or use a stovetop pan and transfer later). Add whole spices and curry leaves, and sauté for 30-40 seconds until aromatic.
2. Step 2: Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and slit green chillies, cooking for 2 minutes until fragrant.
3. Step 3: Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and oil begins to separate, about 5 minutes.
4. Step 4: Stir in the cleaned prawns and cook for 3-4 minutes until they turn pink. Add garam masala and mix well.
5. Step 5: Add the soaked quinoa, coconut milk, and 1 cup of water. Stir gently to combine.
6. Step 6: Close the rice cooker lid and cook on the 'rice' or 'pulao' setting. If using a stovetop, bring the mixture to a boil, then cover and simmer on low heat for 20 minutes or until the quinoa is cooked and fluffy.
7. Step 7: Once cooked, let it rest for 5 minutes before fluffing with a fork. Garnish with chopped cilantro and serve hot.