PRAWN PULAO - GLOBAL CUISINE FROM THE AGE OF THE MAHABHARATA BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

How would you like to have a meal that was served in the times of Arjuna the great archer? A meal that was presented to Alexander the great when he over ran samarkhand on his quest to reach indis. A meal that has subsequently spread across Persia, the Balkans, Caucasian countries and with variations into Africa and Latin America. A dish that is at the same time sumptuous, tasty and nutritious. A ball of rice is what was called a pulāka in Sanskrit. This evolved into pallao to encompass a dish where rice and meat are cooked together. This in turn evolved into the Persian Polow. This then subsequently gave rise to the Turkish word Pilav, the progenitor of the common pilaf in European countries. Today’s food journey is with Pulao, the prawn variety in fact.

Although Pulao is probably an Indian creation, its first proper documentation as a dish is found in the books of Abu Ali Ibn Sina, from 10^th century Persia. Consequently in central asian countries like Uzbekistan and Tajikistan Abu Ali Ibn Sina is considered as the father of the pulao.  Sometimes interchanged with biriyani, pulao is a very different from biriyani. Pulao is essentially a dish where the rice, meat or vegetables are cooked in a single pot without any kind of layering. Varying kinds of meat -feather or fur, fin fish or shell fish are used today to make pulao. Today pulao in its various variants finds pride of place in the cuisine of south Asia, Middle East, central Asia, Balkans and Caucasian countries.

As a bong, while chicken and mutton are savored it is fish that tingles our buds and satiates our hearts the most. Prawn is sea food that always holds a special place in the hearts of most people from coastal regions, so also a typical bong like me. Now not only are prawns excellent in taste if you can stomach it, but extremely nutritious like all sea food. While prawns are not fishes and in fact cousins of insects, spiders or scorpions, they are excellent source for proteins, omega 3 fatty acid, vitamins and minerals. A 100 gm portion of prawns would give about 100 calories but more importantly in excess of 25 gms of proteins. All sea food, prawn including are rich in polyunsaturated fatty acids, which are essential fatty acids, and help in maintaining the cardiovascular system. Vitamins B 6, B12 and niacin are also rich in prawns. Iron, zinc, copper and selenium are also rich in this sea food and helps produce Red Blood cells, boosts immunity and aids the smooth functioning of various metabolic processes.

But enough of the history and physiology of the dish, lest get our sleeves rolling to produce one delectable portion of a dish from the time of the Mahabharata, with a prawn twist to it. To begin with we will need the following ingredients:

• 1 kg prawns
• 1 kg basmati rice
• 4 big onions finely sliced
• 7-8 green chillies
• 1 cup coconut milk
• 4-5 almonds
• 4-5 cashew nuts
• 1 table spoon Jeera (cumin) seeds
• 1 table spoon Dhania (coriander) seeds
• 2 big Dalchini (cinnamon) sticks
• 4-5 Laung (cloves)
• 7-8 Elaichi (cardamom)
• 1 tea spoon Sauf (fennel)
• 4 Tej patta (bay leaves)
• 1 tea spoon shahi jeera
• 8-10 whole Kali Mirch (black peppers)
• 2 tea spoon chilli powder
• Salt as per taste
• 2 tea spoon sugar
• ½ tsp Jaiphal (Nutmeg) powder
• ½ tsp javitri (Mace) powder
• 2 table spoon ghee
• 2 table spoon white oil

In preparation of the dish care has to be taken with the prawns, as if it is not cleaned properly then it doesn’t suit many a stomach. I have always favoured the de-shelled deveined prawns of frozen food companies. These prawns may be kept in the normal section of the refrigerator overnight to thaw and then use.  The rice is also thoroughly washed optionally with lukewarm water and set aside. A portion of onion is also fried and set aside to be used for garnishing once the dish is ready. Roast cumin seeds, coriander seeds, sauf, 2 bay leaves, cinnamon, cardamom and cloves in a pan without oil. Now grind this roasted masala and set aside

Now heat oil and ghee in a pot, and add shahi jeera, 2 bay leaves, cinnamon sticks, cardamom and cloves along with the crushed black pepper. Add the remaining sliced onions and fry till golden brown. To this now add the prawns and cook for 2-3 minutes.  Once the prawns are fried and the meat is cooked tender, add the rice into the pot. Stir for 2 minutes. To this rice now add the ground masala set aside already. Add salt, red chilli powder and sugar as per taste. Again stir till all the masala gets mixed evenly. Half crush the almonds and cashew nuts and add into the pot and mix well.  Add the green chillies and the coconut milk. Add water about double the quantity of the rice and cover the pot making it air tight. Now let it cook on a slow fire for about 25 minutes. Once the time is up do not open the cover but turn off the gas and leave it like that for half an hour. After 30 minutes open the lid, transfer to a serving bowl and garnish with the fried onions. Serve this hot with raita.

In all dishes that I have learned cook and experiment, my mother has always taught me that a dash of love and a sprinkle of smiles add a zing of taste to it. A dish that possibly graced the halls of Hastinapur and Indraprastha from the days of the Mahabharata definitely warrants an extra helping of both. So roll your sleeves and enjoy cooking. Bon appétit.