Prawn pulao/Shrimp pulao/Prawn pulao recipe/Shrimp pulao recipe/How to make prawn pulao/Prawn pulao
Updated: Jan 10
If you are craving something spicy and packed with flavor, this quick one-pot rice is for you! Cooking it in coconut milk makes this recipe irresistible!
Yield: 4-5 servings
Onions (sliced thin)....1 cup
Crushed ginger+garlic...3 tbsp.
Chopped coriander leaves...3 tbsp.
Chopped mint leaves...3 tbsp.
Green chillies (slit)...7-8
Cumin seeds....1/2 tsp.
Shahi jeera...1/2 tsp.
Coconut milk...1 can (13.5 oz or 400ml)
Fresh lime juice...2 tbsp.
Turmeric powder...1/4 tsp.
Rice...2 cups (standard measuring cups,
1 cup=128g rice)
Cinnamon sticks...4, 1 inch pieces
Bay leaf...1 medium size
Coriander seeds...1.5 tsp.
Black peppercorns...1 tsp.
Dry Kashmiri red chillies...2
Javitri or mace...1 small piece
Soak 2 cups of rice in water for at least 30 minutes
I used a standard measuring cup for this (one cup of rice=128 g)
I used basmati rice but you can use any rice of your choice
After soaking the rice, drain off the water completely
I used frozen prawns in this recipe. You can easily defrost them by running them under tap water for approximately two minutes
Make sure to place the prawns on a strainer so that the excess water is drained off
Take the prawns in a bowl and add half a teaspoon salt, turmeric powder and ~half of the masala mix
Add the rest of the masala mix to the rice and mix thoroughly
This recipe is quite spicy! If you like it mild or if you are cooking for kids use half the masala mix, you can store the other half for later.
Shake the can of coconut milk and then measure out the amount of coconut milk in it, using the same size cup that you used to measure rice.
One can of coconut milk has approximately 2 cups in it. Rinse the can with a cup of water and add it to the same bowl. Keep this aside
Add ghee to a pan set on medium heat
Add Shahi Jeera, cumin seeds, onions and half a teaspoon of salt
Stir fry till the onions turn golden brown (for approximately 7 to 10 minutes)
Add crushed ginger and garlic
Stir fry till the onions turn darker brown (for approximately two minutes)
Add the prawns
Sauté the prawns lightly (for approximately two minutes)
Add green chillies and mix well
Add 1 tablespoon of oil to the rice and 2 teaspoons of salt
Add lime juice
Stir fry the rice for approximately five minutes
Add coconut milk + water, saffron, 2/3 of the coriander leaves and 2/3 of the mint leaves
The amount of water in this recipe depends on the brand of rice you are using. I use the “Kohinoor extra long” basmati rice. For this I need to add another cup of water
Add water as needed
Turn down the heat and place the lid on
Let the rice cook for 10 minutes
Once the liquid has evaporated give it a gentle stir.
Cover and cook for another five minutes or till the rice is fully cooked
Don’t worry if the rice is under done sprinkle a little more water and just cook it till it’s done
Garnish with the remaining Coriander and mint leaves
This recipe is close to my heart! Let me know if you enjoyed it!