For the Pulao

• Add coriander leaves, garlic, ginger, green chillies and water in the chutney jar of the Usha Maximus+ . Grind the ingredients into a taste and keep it aside.
• In a pan heat some oil. Add cumin seeds, bay leaf, cinnamon, cloves and sauté. Then add onions and sauté. Add the coriander paste and mix well. Now add turmeric powder, coriander powder and red chilli powder and mix well. Drop in the tomatoes and season with salt. Cook the tomatoes well and then add in the prawns and the rice. Mix well. Add lemon juice and top it up with water. Cover and cook till the water evaporates. 

For the Peanut chutney

• Heat oil in a pan. Add cumin, garlic cloves, peanuts, red chilli powder, Kashmiri red chilli powder and salt. Sauté the peanuts. Cool the mixture and transfer to the grinder jar of the mixer. Grind the ingredients to make a powdery chutney.
• Garnish the Prawns Pulao with coriander leaves and serve with the peanut chutney.