Andhra royyala(prawn ) pulav

Andhra Royyala Pulav or prawn pulav is a traditional pulav which is very different from Biryani. Pulav usually cooked with rice and spices mixed together. Somehow I didn't know the difference between pulav and Biryani until I started cooking. I Only remember my Mom's famous pulav which is in my blog as Traditional pulav. Coming to non vegetarian dishes, my favorite dish is  anything with prawns. As  a native of coastal region of Andhra Pradesh we always prefer eating either fish or prawns in Childhood. My mom cooks wonderful prawn combination dishes with veggies. will post those recipes in my blog soon. Coming to Today's recipe, prawn pulav is a recipe gathered from my childhood memories.

Ingredients:

• Rice 4 cups( 180 ml cup)
• Prawns or royyalu 1 lb or nearly 1/2 kg
• Ghee 2 tbsps
• Tomato 1( optional)
• curd 2 tbspns
• Oil 3 tbspns
• Onions sliced(1 big onion)
• Green chilli 3
• chilli powder 1 tspn
• Turmeric powder 1/2 tspn
• salt to taste
• Bay leaf 1
• cloves 2
• cardamom 2
• Biryani flower 1
• Few chopped mint and coriander leaves

Marinating prawn and sautéing prawns

Add 1 tsp. of chilli powder and1/2 tspn of turmeric powder ,1 tspn of ginger garlic paste, salt to washed prawns and keep aside. After 30 mins sauté prawns for 10 to 15 mins until water is evaporated from prawns. keep aside.

Masala paste:

• poppy seeds 2 tbspns
• coriander seeds 2 tbps
• jeera 1/2 tspn
• ginger 2 pieces (1 inch)
• garlic 3 to 4 pods
• coconut fresh or frozen 1 tbspn

Method: Blend all above masalas into fine paste and keep aside.

Procedure:

• Soak rice in water for 30 mins.
• Take a pan, heat oil in the pan, once hot add 2 cloves,2 cardamom,1 bayleaf,1biryani flower, after a min add sliced onions and green chillies.
• Add Masala paste mentioned above to the pan and fry few mins 3to 4 mins then add sautéed prawns to the pan. Fry few mins until  prawns well coated with masala.Now add curd and mint and coriander leaves.
• Add soaked rice to the pan and fry few mins the add 8 to 9 cups of water if you are doing in a pan.
• If you are cooking in a pressure cooker just add 8 cups of water for 4 cups of rice.
• I cooked in instantpot added 6 1/2  to 7 cups of water manual for 8 mins on high.
• After done let the pressure release on its own. Then open the lid and serve hot yummy royyala pulav with onion riata.
• 
  

Raju gari kodi pulav in Instantpot

Pulav or Biryani is a very famous dish not only in India but also in other parts of the world. Pulav is quite different from Biryani. Pulav is cooked mixing rice, meat or veggies and whole spices together. But, coming to Biryani it is little complicated but awesome in taste and in this, first meat or veggies cooked with spices later rice layered on top.

There is definitely a lot of taste difference between these two. Some people like Biryani and some others pulavs. Definitely, Biryani is little long procedure compared to pulav. Pulav is very easy to prepare and a quick dish whenever we have less time. Coming to Today's recipe Raju gari kodi pulav is quite famous in Telugu states. I actually tasted the first time in one restaurant in California where you get to taste a lot of yummy dishes. Once I tasted, I decided to cook in our home. It is very different from regular pulav as it has a unique taste with added special ingredients.H ere goes my recipe as follows.

Ingredients:

• onion shallots 5 to 6
• Green chillis 3
• Green chilli paste 1 tspn(4 to 5)
• Fried onion paste( fry one medium onion) 
•  curd 2tspns
• whole garam maslas( cinnamon1,cardamom2, 2 cloves, Biryani flower,mace one ,bay leaf,)
• curry leaves 2 springs
• chopped mint leaves 1 cup
• chopped coriander leaves 1 cup
• Milk 1 cup or 1/4 cup coconut milk.
• rice 3 cups( 160 ml cup)
• Garam masala 1tspn
• chicken 1 1/2 lb
• Fried cashews 10
• Fried eggs3 to 4

Preparation: Saute marinated chicken with 1 tbsp of ghee in a pan so that raw smell of the chicken goes off( This step is optional, you can directly add chicken to the masala paste following the procedure)
Procedure:

• Soak Basmati rice for 30 mins and keep aside.
• In another bowl mix chicken, salt, chilli powder, ghee one tspn, turmeric keep aside.
• switch on the instant pot, keep in saute mode add 3 tbspn oil and 1 tbspn ghee once hot add whole spices, followed by onion shallots and curry leaves. Fry few mins then add ginger garlic paste and green chilli paste and little garam masala.
• Saute well until the raw smell goes off. Now add Caramelized onion paste( fry 1 onion until little brown then add 2 tbsp curd and blend it into a fine paste)Then add chicken pieces and fry few mins.
• Now add chopped mint and coriander leaves, saute well then add 1 cup of milk or 1/4cup coconut milk.
• Add soaked rice to the pot, add water 6 cups and mix it well and switch into Manual mode and set into 11 mins.
• After 11 mins done, wait until the pressure releases on its own.
• Yummy pulao is ready. Decorate with fried eggs and fried cashew nuts on top.
• The optional method using a pressure cooker.
• same procedure follows as above and wait for 4 whistles until it is done.

NOTES: In pulao rice is cooked completely so it comes little soft don't worry because that's the way pulav tastes.

Key taste green chilli paste and coconut milk or milk and ghee. Don't skip these ingredients.

After pulav is done you may add fried eggs, cashews on top. It is entirely our own choice.

Traditional pulav

Pulav is a dish in which rice is completely cooked with masalas.It can be cooked with meats and vegetables also.But,coming to this recipe which  is completely different as it is only cooked with few spices.This is my mom's signature dish.Though I cooked several times,still i keep calling mom everytime I cook,because I don't want to miss  actual taste.Today morning again I called my mom and spoke with her.As I mentioned mom that am going to post this today.She told me estimated measurements,but I put in exact measurements to publish in my blog.Usually we have it with mutton curry or chicken curry and side dish of vada also. I born brought up coastal side of Andhra pradesh. we used to have this full meal during festival of kanuma which comes after Makara sankranthi.Finally got opportunity  to post this recipe.Posting this recipe in BM#65 under the theme rice dishes.

INGREDIENTS:

• Rice 4 cups( 250 ml cup)
• onions 2 medium or 1 big
• Garlic&garlic paste 2 tbpns
• coconut paste 2 tbspn
• Poppy seeds 1 tbspn
• Daniya 2 tbspn 
• cinnamon 2
• cloves 2
• cardamom 2
• Ghee 2 tbspns
• Bay leaf 1
• cashew nuts 4 to 5
• salt to taste

Preparation: 

• Blend onions into fine paste keep aside. Take fresh or frozen coconut, make fine coconut paste.(blend separately coconut and onion pastes)keep aside.
• Next blend all masalas(poppy seeds,daniya,cinnamon,cloves,cardamom) keep aside.

• Procedure:
• For pulav
• Heat ghee in a pan,once it is hot add  cashewnuts fry until little brown.Take out, keep aside.
• Add bay leaf followed by onion paste fry well in medium flame until oil oozes out of the paste.Then add ginger garlic paste fry few more mins.
• Now add coconut paste fry a min,add garam masala which was blended.saute few more mins.
• Time to add rice( soaked in water for an hr, soaking not compulsory) fry rice for 2 more mins in medium flame in the masala paste.
• Add cashew nuts, and 6 to 7 cups of water.Shift this to a rice cooker and cook it.( select white rice option)Traditionally mom used to cook this in open container with lid on.( you may add 8 cups of water )
• Yummy pulav is ready.This is very good with non vegetarian dishes..Vegetarians can try with any spicy curry.

For Goat curry recipe here

NOTE: The key taste depends on how the way you fry each ingredients..Fry in medium flame carefully..Don't burn the spices or else pulav will be pungent.

• 

check out fellow bloggers in BM#65