- Dried shrimp/prawns (Sode)- ½ cup
- Oil- 4 to 6 tbsp
- Rice- 2 cups (not need to use Basmati rice, I used Kolam Rice)
- Onion, sliced- 2 cups
- Tomato, chopped- 1 cup
- Potato- 1 large size
- Cinnamon stick- 1 inch piece
- Bay leaves- 3
- Ginger~garlic paste- 1 tbsp
- Turmeric powder- ½ tsp
- Asafetida (Hing)- ¼ tsp
- Homemade masala or Sunday masala or Malwani masala- 4 to 5 tsp
- Fresh coconut paste- 2 tbsp (optional)
- Water- 3 ½ cups to 4 cups (depends upon, how is old your rice)
- Salt to taste
- Finely chopped fresh coriander- a handful
- Boiled eggs- 2
Torn dried shrimp into small pieces.
Wash properly & soak in regular temperature of water for 15 minutes & then squeeze them.
Heat oil in a pressure pan/cooker. Add bay leaves, cinnamon stick & onion.
Add water, garam masala and salt. Mix well and close the cooker with lid. Take 3 to 4 whistles. (Instead of using only water, you may use half quantity of water and half quantity of coconut milk for rich taste.)
You can also make this pulav in casserole. But use hot water. Cook for 15 to 20 minutes on simmer or till rice & potato cooks well.
Garnish with chopped coriander & boiled egg.. Serve hot with any salad.
Traditionally it serves with Sol kadhi.