• Nupur Bhattacharya

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

Ghee....4 tbsp.

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.

Salt...to taste

Water...2 cups

Rice...2 cups (standard measuring cups,

1 cup=128g rice)

Masala mix

Green cardamom...20

Cinnamon sticks...4, 1 inch pieces

Star anise...2


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 rice

  • Add 1 tablespoon of oil to the rice and 2 teaspoons of salt

  • Mix well

  • 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!


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