Brown Rice Pulao with Prawns and Sausages

Ingredients list for Brown Rice Pulao with Prawns and Sausages

• Pulao
• 1 1/2 cups Brown basmati rice , soaked for 1/2 hour
• 10-12 Large prawns , peeled and deveined
• 1 Large chicken sausage
• 2-3 Pork sausages
• 1 large Onion , peeled
• 3 tablespoons Olive oil
• 1 tablespoon Garlic , finely chopped
• 10-12 Black peppercorns
• to taste Salt
• 2-3 Green chillies , finely chopped
• 2-3 Fresh red chillies , finely chopped
• 1 Lemon
• to garnish Italian lemon wedges
• to garnish Fresh red chillies
• Prawn stock
• 1 tablespoon Olive oil
• 8-10 Large prawns , heads, shells and tails

Method

1. To make the stock, heat oil in a deep non-stick pan, add prawn shells and sauté well for 1-2 minutes. Add 5-6 cups of water and mix well and boil for 20 minutes. Occasionally discard the scum that may rise to the top.
2. To make the pulao, slice onion. Heat oil in another deep non-stick pan, add onion and sauté till translucent.
3. Thickly slice chicken sausage and add to the pan, mix well and cook for 1 minute.
4. Add garlic and mix well. Slice pork sausages and add and sauté on high heat. Cook, stirring continuously, till the mixture turns golden.
5. Add black peppercorns, brown rice, salt, green chillies and red chillies and mix well.
6. Strain 4 cups of stock directly into the rice mixture and mix well. Cook for 8-10 minutes on medium heat.
7. Arrange prawns on the rice mixture, cut lemon and squeeze juice directly into the pan and mix. Cover with aluminium foil and cook for 8-10 minutes.
8. Remove the aluminium foil, garnish with lemon wedges, green chillies and fresh red chillies. Serve hot.