Prawn khichadi (pulav/pilaf/poolav)

Ingredients

• Prawns or Koolambi as they are called in Marathi - 500gm
• Plain rice - I use basmati , I use 2.5 cup measures of my rice cooker measure
• Bay leaves -3-4
• ''Goda'' Masala
• Tumeric Powder
• Red Chilli powder
• Half a slice
• Cooking Oil
• Salt to taste
• Ginger and Garlic Paste
• Wet coconut grated and make a fine puree with it - the wet coconut is available as a frozen product at any Indian Grocery store - use about a handful.
• Two Large red onions finely sliced
• Cinnamon (Dalchini)- 3-4 large bits
• Few cloves
• Green Masala - Use a bunch or coriander and 2 green chillies and give them a spin in the mixer , store this fine paste in the freezer and use as and when needed, it's one of the most basic marination masala's in most Maharashtrian non veg dishes especially sea food.

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Preparation

• On a pan on low heat saute one finely chopped onion and the fresh wet grated coconut till the onions starts to caramelise, after this cools give it a spin in the mixer and make a fine paste.
  
  Marinate the washed rice in some the above wet grated coconut and onion paste,some goda masala, a squeeze of half of a lime,salt ,ginger & garlic paste and some Cinnamon. Keep Aside.
  
  De vein Prawns , wash under tap water and marinate with red chilli powder,turmeric and green masala.
• Take oil in a vessel and saute the marinated prawns for 1-2 minutes.
• Heat Oil in a vessel big enough to cook the rice and prawns together that will hold the water as well , add the cloves , remaining cinnamon and one very finely chopped red onion, add the marinated rice and stir it , do this on a low flame.
• Then add the marinated prawns and water , for rice dishes water is always double the measure of the rice used so for 2.5 cup measures of rice use 5 cups of water.
  Cover and cook on a low flame.
  
• Serve piping hot with curd or pickle.
• I generally serve this with a spicy Curry.
• In a pan heat some oil and add asafoetida one pinch, add puree of 2-3 large red onions and one tomato and puree of 1 handful of wet grated coconut, season with red chilli powder, turmeric, salt, green masala, goda masala and cook on a low flame with enough water to ensure a thick curry, Amp up the red chilli powder and green masala to your level of tolerance of spicy food !

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