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Hariyali (green masala) prawn and saffron pulao

• Nisha Parmar

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Serves 6

Easy

Prep: 15 mins

Cook: 16 mins

plus soaking

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A one-pot rice dish made elegant and dinner party worthy with the addition of herbs, saffron and plump pink prawns. It shares the same characteristics as a biryani but simplified for easy entertaining

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Try our hariyali (green masala) prawn and saffron pulao, then discover our chicken biryani, vegan biryani, vegetable and paneer dum biryani and more Indian-style recipes.

Hariyali (green masala) prawn and saffron pulao recipe

Ingredients

Nutrition

• 250g basmati rice
• 500g raw deveined king prawns

GREEN MASALA PASTE

• 75g coriander

  plus extra to serve

• 15g mint leaves

• 8 garlic cloves

  peeled

• thumb-sized piece of ginger

  peeled and roughly chopped

• 3 green finger chillies

• ½ tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp garam masala

• 1 small onion

  quartered

• 1 lemon

  juiced

TEMPERING

• 2 tbsp olive oil
• 2 tbsp ghee or butter
• 6 cloves
• 10 black peppercorns
• 5 green cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• a few saffron threads

TO SERVE

• pickled pink onions
• lemon wedges
• cucumber raita
• tomato, cucumber and red onion salad

Nutrition: per serving

• kcal267
• fat11g
• saturates4g
• carbs27g
• sugars1g
• fibre3g
• protein14g
• salt1.8g

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Method

• step 1

  Put the rice in a bowl and cover with water for 30 mins. Meanwhile, blitz all the green masala paste ingredients in a food processor until smooth.

• step 2

  Drain the rice, then wash 3-4 times until the water runs clear.

• step 3

  For the tempering, heat the oil and ghee in a large lidded pan, then add the cloves, peppercorns, cardamom pods, bay leaves and cinnamon stick for 30 seconds to infuse the oil with flavour.

• step 4

  Add the drained rice and stir to coat in the oil mixture. Stir in the saffron, then add the masala paste, stir well, then pour over 525ml of just-boiled water and add 1½ tsp salt. Bring to a simmer, then stir in the prawns. Tightly shut the lid and let the rice cook over a low heat for 13-15 mins.

• step 5

  Once the water has been absorbed, turn off the heat and fluff the rice with a fork – this can be made a few hours in advance and reheated gently over a low heat.

• step 6

  Serve in the pot or tip out onto a platter finished with pink pickled onions and coriander. Serve the lemon wedges, raita and salad on the side.

Discover more Indian-style recipes

Authors

Nisha Parmar

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