How to make Brown Rice Pulao with Prawns and Sausages -
Brown rice cooked with prawns and chicken sausages in prawn stock to make a delicious pulao
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Pulao, Brown basmati rice (ब्राउन बास्मती चावल)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Tomato Rice with Herb and Cheese Vegetable pulao Upasacha Pulav Fried Rice
Brown Rice Pulao with Prawns and Sausages Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Brown Rice Pulao with Prawns and Sausages Recipe
Pulao
Brown basmati rice , soaked for 1/2 hour 1 1/2 cups
Large prawns , peeled and deveined 10-12
Large chicken sausage 1
Pork sausages 2-3
Onion , peeled 1 large
Olive oil 3 tablespoons
Garlic , finely chopped 1 tablespoon
Black peppercorns 10-12
Salt to taste
Green chillies , finely chopped 2-3
Fresh red chillies , finely chopped 2-3
Lemon 1
Italian lemon wedges to garnish
Fresh red chillies to garnish
Prawn stock
Olive oil 1 tablespoon
Large prawns , heads, shells and tails 8-10
Method
Step 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.
Step 2
To make the pulao, slice onion. Heat oil in another deep non-stick pan, add onion and sauté till translucent.
Step 3
Thickly slice chicken sausage and add to the pan, mix well and cook for 1 minute.
Step 4
Add garlic and mix well. Slice pork sausages and add and sauté on high heat. Cook, stirring continuously, till the mixture turns golden.
Step 5
Add black peppercorns, brown rice, salt, green chillies and red chillies and mix well.
Step 6
Strain 4 cups of stock directly into the rice mixture and mix well. Cook for 8-10 minutes on medium heat.
Step 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.
Step 8
Remove the aluminium foil, garnish with lemon wedges, green chillies and fresh red chillies. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
