Saffron Prawn Pulao With Mint Raita Recipe

Indian cuisine · 330 calories

About this recipe

Saffron Prawn Pulao with Mint Raita is a delightful Indian dish that combines the rich flavors of saffron-infused basmati rice and juicy prawns with a refreshing mint raita on the side. This dish is perfect for lunch, offering a balanced combination of protein, carbs, and fiber. The rice is cooked to perfection with aromatic spices like cinnamon, cardamom, and cloves, and enhanced by the luxurious touch of saffron milk. Paired with the cool, tangy mint raita, this meal is both satisfying and nutritious. Whether you’re a fan of seafood or looking for a flavorful Indian recipe, this dish is sure to please your palate. The cooking process is straightforward yet rewarding, making it an excellent choice for intermediate cooks. Serve it on a cozy afternoon or impress guests at a family gathering!

Ingredients

  • 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
  • 1 kg Rice
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Milky Mist Greek Yogurt Cup
  • 1 Bunch Mint Leaves (Pudina)
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • medium Chilli Green Long
  • 0.25 g Saffron
  • 180 ml Mother Dairy Milk
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 40 g Orika True Cinnamon Stick
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • 50 g Cloves
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash and soak the rice for 20 minutes, then drain and set aside.
  2. 2. Heat oil in a pan and add cumin seeds, bay leaf, cinnamon, cardamom, and cloves; sauté until aromatic.
  3. 3. Add sliced onions and sauté until golden brown, then stir in ginger-garlic paste and cook for 2 minutes.
  4. 4. Mix in chopped tomatoes, turmeric powder, and red chili powder; cook until the tomatoes are soft.
  5. 5. Add the cleaned prawns and cook for 3-4 minutes or until they turn pink.
  6. 6. Dissolve saffron strands in warm milk and set aside.
  7. 7. Add the soaked rice to the pan and stir gently to coat the grains with the masala.
  8. 8. Pour water, saffron milk, and salt; bring to a boil, then cover and simmer on low heat for 15 minutes.
  9. 9. Check to ensure the rice is fully cooked and the water is absorbed, then fluff gently with a fork.
  10. 10. To prepare the raita, whisk yogurt until smooth and mix with chopped mint leaves, salt, and green chilies.
  11. 11. Serve the saffron prawn pulao hot with the mint raita for a complete meal.