Prawn Pellow (Pilaf with Coconut Milk)

Ingredients

• 10 whole Large prawns (bagda prawns), cleaned and deveined (8-10 good-sized prawns)
• 1 large Fresh coconut, hard and mature (For making coconut milk)
• 3 cups Boiling water (For extracting coconut milk)
• 2 cups Basmati rice, washed and drained (Best quality basmati)
• 3 medium Onions, sliced lengthways into fine slices (For frying and garnish)
• 4 ounces Ghee or clarified butter (About 1/2 cup)
• 6 whole Whole cloves
• 5 pods Green cardamom pods
• 6 sticks Cinnamon sticks, small (About 1-inch pieces)
• 8 whole Black peppercorns, whole
• 2 blades Mace blades
• 1 dessertspoon Salt (About 2 teaspoons)
• 2 whole Eggs, hard-boiled (For garnish)
• 2 tablespoons Butter or ghee for cooking prawns

Instructions

1. 1Scrape or grate the coconut into very fine particles. Place the grated coconut in a deep bowl and pour 1 cup of boiling water over it until completely covered. Let steep for 10-15 minutes, then strain through a clean cloth napkin into another vessel, squeezing to extract all liquid. Return the pulp to the original bowl, add another cup of boiling water, steep again for 10 minutes, and strain. Repeat once more with the remaining cup of water. Discard the pulp. You should have about 2-2.5 cups of coconut milk.
2. 2Place eggs in a pot, cover with cold water, bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to cold water, let cool, then peel and set aside.
3. 3Heat a large pot and melt the ghee. Once bubbling, add the sliced onions and fry over medium heat, stirring frequently, until they turn light golden brown, about 7-8 minutes. Remove the fried onions with a slotted spoon and set aside on a plate, leaving the ghee in the pot.
4. 4In the same pot with the remaining ghee, add the drained rice and fry over medium heat, stirring constantly, until the rice absorbs the ghee and becomes slightly translucent, about 3-4 minutes. Add the cloves, cardamom pods, cinnamon sticks, peppercorns, mace blades, and salt. Mix well to distribute the spices evenly throughout the rice, about 1 minute.
5. 5Pour the prepared coconut milk over the rice, ensuring it completely covers the rice by about 1/2 inch. If needed, add a little water. Immediately cover the pot with a tight-fitting lid and bring to a boil over medium-high heat. Once boiling, reduce heat to very low and let simmer undisturbed for 15 minutes. Occasionally shake the pot gently (without opening the lid) to prevent sticking. After 15 minutes, check if the liquid is absorbed and rice is tender. If needed, cook for another 2-3 minutes.
6. 6While the rice is cooking, bring a pot of salted water to a boil. Add the cleaned prawns and boil for 3-4 minutes until they turn pink and are just cooked through. Drain and set aside.
7. 7Once the rice is cooked and all liquid is absorbed, fluff it gently with a fork. Transfer the pellow to a large serving platter, mounding it in the center. Arrange the boiled prawns around the rice. Scatter the fried onions over the top of the rice. Cut the hard-boiled eggs in half lengthwise and arrange them decoratively around the dish. Serve hot.