Heat the Coconut Oil in a heavy bottomed pan.Add the Shallots, onion and green chillies. Sauté till golden brown.
To this, add the ginger, garlic and tomatoes.Cook till the tomatoes become mushy and disintegrate.
Add in the prawn along with coriander powder, chilli powder and turmeric. Sauté lightly for about 30 seconds.
Next, Add the rice, coriander and mint leaves, cardamom, cloves, bayleaf, lime juice along with the coconut milk. Add ½ Cup of water.
Season with Salt and bring to boil.
Cover with the lid and let it cook on low flame for 15 minutes.
Garnish with fresh coriander leaves and serve hot!
Instant Pot Method
Switch on the SAUTE mode.Once hot, add coconut oil.Add the Shallots, onion and green chillies. Sauté till golden brown.
Add the Ginger and Garlic along with the chopped tomatoes.Cook for another 2 minutes.
Add the spices next - coriander powder, chilli powder and turmeric & Whole Spices- cardamom, cloves, bayleaf & Star Anise. Sauté lightly for about 10-20 Seconds.
Deglaze with ½ Cup water and ¾ Cup of Coconut milk.Cancel Saute
Add the rice, coriander and mint leaves, and Prawns along with the coconut milk.Season with Salt.Mix everything toghether.Gently press the rice down ,so it is under the liquid.
Choose "Pressure Cook" function and set the timer for 6 minutes with the valve at "Sealing" position.Quick Release the pressure.
Fluff the rice with a fork,Garnish with fresh coriander leaves and serve hot!
Notes
Equipment
Use a pot that's big enough to hold triple the amount of rice(uncooked) you are cooking. In addition to that, use heavy bottomed pan/pot to make the pulao.
Serving
Serve the pulao hot. It is also a great lunch box option as it tastes great at room temperature too.Pulao is usually served with Yogurt or Raita. You can make a simple Onion Raita or make a Boondi Raita.Spices*If you don't have spices on hand, feel free to substitute with Curry powder.