Royyala Pulao

Ingredients

• -Royyalu (Prawns): 300g (cleaned, deveined)
• -Biyyam (Basmati Rice): 2 cups
• -Onions: 1 (sliced thin)
• -Tomatoes: 1 (chopped)
• -Green Chilies: 2 (slit)
• -Ginger-Garlic Paste: 1 tbsp
• -Mint Leaves: 1 tbsp (chopped)
• -Kothimeera (Coriander Leaves): 1 tbsp (chopped)
• -Pasupu (Turmeric): ¼ tsp
• -Karam Podi (Red Chili Powder): 1 tsp
• -Dhaniyala Podi (Coriander Powder): 1 tsp
• -Garam Masala: ½ tsp
• -Dalchini (Cinnamon): 1 stick
• -Lavangalu (Cloves): 2
• -Yelakulu (Cardamom): 2
• -Uppu (Salt): To taste
• -Neyyi (Ghee): 1 tbsp
• -Oil: 2 tbsp

Instructions

1. - Rinse rice, soak 15 min, drain.
2. - Marinate royyalu with pasupu, ½ tsp karam podi, uppu for 10 min.
3. - Heat oil, neyyi in a pan, fry dalchini, lavangalu, yelakulu 30 sec.
4. - Add ullipayalu, fry till golden (3-4 min).
5. - Add pachimirapa, allam-vellulli paste, fry 1 min.
6. - Add tomatoelu, pudina, kothimeera, cook 2 min.
7. - Mix in karam podi, dhaniyala podi, garam masala, uppu.
8. - Add royyalu, stir-fry 3 min.
9. - Add biyyam, neellu, mix gently, cook covered on low 15 min till rice is done.
10. - Fluff with fork, garnish with kothimeera, serve hot with raita.