Coconut shrimp pulao coconut garnel pulao recipe The Daily Foods

Coconut praise pulao is a light and simple dish with a subtle taste and delicious taste. It consists of minimal ingredients and powdered without spices so as not to convince the taste and taste of shrimp. The warm, woody fragrance of the entire spices in combination with the soothing and soothing sweetness The coconut milk together with the shrimp flavor transforms this dish into delicacies … something that you would long for.

https://www.youtube.com/watch?v=ulzbtna4n8i

Here is the prescription:

Ingredients:
1 LB shrimp
1/2 cups of Basmati rice
1/4 cup of food oil
1/2 a can of coconut milk
1 large onion cut into slices
1 heaped TSP ginger -garlic paste
4 -6 green chili peppers
A few mint leaves
1/4 cup of coriander chopped
5 green cardamomas
2 black cardamoms
5 cloves
A pinch of black cumin seeds (Shah Zeera)
1 × 2 “cinnamon stick

Instructions:

1. Clean, wash and wash the shrimp and season with salt. Grind the same amounts of ginger and peeled cloves of garlic to make a paste. Clean the laundry and take the Basmati rice and put everything aside.
2. Heat the cooking oil in a sauce pan. Add the entire spices (black and green cardamomas, cinnamon tab, carnation and Shah Zeerera seeds), directly cut onions.
3. Fry the onions over medium heat until golden brown.;
4. In the meantime 1/2 empty the can of coconut milk in a sauce pan over medium heat and let it come to a boil. Add the green chili peppers, then the garlic paste in Ginger. Fry well as you sprinkle some water so that it doesn’t stick to the pan.
5. Throw the cleaned shrimp and mix well with the onion masala and cook until they simply become pink. Throw some chopped ginger and switch off the flame.
6. In the meantime, cook water in a large saucepan. Add salt and if it is 3/4. is done, take out of the stove and let it drip it into a sieve for the last drop.
7. Layer the shrimp masala over the steamed Basmati rice. Pour the cooked coconut milk over it and with chopped coriander at the top.
8. Close the lid and dampen low for 10 minutes.
9. After 10 minutes, open the lid and mix the rice slowly and carefully mix it by exhausting from below and sides.
10. Serve hot with a tongue -tingling and grilled vegetables. I served it with green mango and radich salad and grilled zucchini. Enjoy!

Notes:

1. Not to be covered. Take out of the stove as soon as he becomes pink.
2. You can add a little more coconut milk if you want, but only before you dampen the Pulao.
3. Use pure coconut milk extract. There are some coconut milk brands, including the Aroy-D brand, in which no preservatives are added. Please check the ingredients before buying. The pure coconut taste is lost due to the preservatives.

Recipe