Sunday, 29 December 2013

Jalpari Pulao

This recipe is adapted from a magazine where there was an interview of Imtiaz Qureshi, the legendary chef and it was one of his signature dish. What fascinated me about this dish, while I was reading the recipe is the kind of ingredients it is made up of and the process itself, I was quite sure that it would be a winner on our dining table. I was just wondering that day, that if it comes out so well in my humble kitchen, how will it be when Chef Qureshi prepares it with all his skills. It needs a bit of effort, time and patience, so if you have all three, you can give it a try.



Ingredients

  • King Prawns - 1 kg
  • Olive Oil - 5 tbsp
  • Curd - 3/4 cup
  • Cream - 1/4 cup
  • Green Chillies - 6
  • Mint leaves - a handful
  • Ginger Paste - 1 tbsp
  • Green Pepper -1, diced
  • Lemon juice - 1 tbsp
  • Chironji seeds - 2 tbsp
  • Rose Water - 1 tbsp
  • Basmati Rice - 2 cups
  • cloves, chinnamon sticks, cardamom
  • Bay leaves
  • Salt

Marinade

  • Lemon juice - 1 tbsp
  • Ginger Garlic Paste - 1 tbsp
  • Cumin powder - 1/2 tsp
  • Red Chili Powder - 1/2 tsp
  • Black pepper powder - 1/2 tsp
  • Flour - 1 tbsp
  • Salt

Prawn Stock

  • Small Prawns - a handful
  • Garlic paste - 2 tbsp
  • Onion Paste - 2 tbsp
  • Cardamom, cloves, star anise, kaffir lime leaves, mace
Wash and soak the rice for 15 minutes. Boil water and add whole spices, bay leaves, salt and lemon juice. Add the soaked rice to the boiling water and cook till it is 2/3 done. Strain and let it cool.



Marinate the king prawns with Marinade ingredients and keep aside for 15 minutes.




To prepare the prawn stock, heat half of the olive oil, add the garlic paste and onion paste with a pinch of salt and sugar and let it brown. Add the small prawns and fry till it changes the color. Add remaining ingredients of prawn stock and 2 cups of water and boil for about 20 minutes. Strain and reserve the liquid with small prawns.



Fry the marinated king prawn till red in color. 



In a large pan, whisk the curd. Add the strained prawn stock along with green chillies, mint leaves , ginger paste, green peppers, lemon juice, chironji seeds and rose water. Cook for 10 minutes.


Add the fried king prawns to this broth and cook for 2-3 minutes. 


Fold in 1/2 of the cream too and keep aside.


Now take a heavy bottomed pan. Evenly spread the prawn-curd mixture on the base of the pan. and top with a layer of boiled rice. Alternate between prawn and rice till it reaches the top.


 In a separate bowl, mix the remaining cream, olive oil and 4 tbsp of vegetable stock. Pour the mixture evenly over the rice. To cook the pulao in dum, first seal the edges with foil. Heat a tawa on the gas stove, then place the pulao pan over it with the lid and place a weight at the top. Cook for about 20 minutes over low heat. 


Sprinkle fresh mint leaves and serve immediately.



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