Prawn pulao recipe with step by step photos and tips: A simple, light, super delicious one-pot prawn pulao prepared with basmati rice, a few spices, and the star ingredient prawn. That can be made in just 30 minutes.
Pulao is basically the Indian version of pilaf, pilau, or pulav. In India, no occasion would be complete without having this on the menu. Indian pulao is often made with vegetables, paneer, mushroom, prawn, and meat.
This recipe is my go-to pulao dish. It is not only super easy to make but light, and very flavorful. No fancy ingredients required to make this dish.
Some favorite prawn recipes for you
Step by step Preparations
- Wash the basmati rice 2-3 times and soak in water for 20 minutes. Then transfer to a colander to drain out all the excess water.
- Smear the prawns with turmeric powder and salt, just to add some color and flavor. Then set aside.
- Heat oil in a pan and add bay leaves, green cardamoms, cinnamon, and cloves. Saute the whole spices for a few seconds.
- Then add sliced onion and saute until onions turn golden brown in color.
- Add ginger-garlic paste and green chilies. Saute for 1-2 minutes, until the raw smell of ginger-garlic goes away.
- Add red chili powder. Saute to mix.
- Add chopped tomato followed by salt. Saute until the tomatoes turn soft and mushy.
- Add garam masala powder. Saute to mix.
- Now add prawns and stir fry the prawns over a high flame for 2 minutes.
- Add soaked and drained rice. Stir gently for 2 minutes. Make sure the grains don't break.
- Nex,t add 2 cups of water. Stir to mix. You can check for the seasoning right now.
- Turn the flame to high. When you see a very little water bubbling on the surface, simmer the flame, cover, and cook for 8-10 minutes until you see the rice is cooked through. But don't open the lid in between. You can press with your finger to see if the rice is cooked or not.
- Prawn pulao is ready to serve. Serve hot adding some chopped coriander leaves on top.
Tips for the Perfect Pulao
It's a very simple and easy recipe, yet some tips and suggestions.
- Use a thick bottomed pan, pot, or vessel to prevent the rice from sticking to the bottom. Whatever you use, just make sure it has a tight lid.
- Always go for good quality basmati rice for the best result. Aged basmati rice is best. I always have great results with Dawat, Kohinoor, and Lal Qilla basmati rice.
- Use the same measuring cup or instrument to measure the rice and water.
- Make sure to soak the rice for at least 20 minutes and then drain well. Any extra liquid in the rice might overcook the rice.
- The secret of a perfectly fluffy and separate pulao is the right rice to water ratio and the cooking method. For more details check the recipe card below.
Variations
- I prefer to use medium-sized prawns but you can use any size of prawns you like.
- To accentuate the taste ghee could be added.
- I want to keep this simple but you can use other whole spices like peppercorns, star anise, and mace while tempering.
- I sometimes cook this pulao in coconut milk instead of water and it takes the taste to a whole new level.
- Garam masala powder can be replaced with biryani masala powder for a change in taste.
- You can also add some mint leaves in the pulao to perk up the flavor.
Serving Suggestions
This prawn pulao tastes delicious on its own without any side dish. However, a basic raita or plain curd/yogurt complements this dish very well. It could be served with any choice of curries as well.
This makes for a perfect lunch or dinner recipe. It is also great to pack in school and office lunchboxes.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Recipe
Prawn Pulao Recipe | Shrimp Pulao
Simple, light yet delicious 30-minute prawn pulao made with basic pantry staple ingredients. It is fluffy, nonsticky, and mild.
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Rate
Servings: 2 people
Calories:
Equipment
- Pan with lid
Ingredients
- 1 cup long-grained basmati rice
- 2 cup water
- 15-20 gram prawns/shrimps shelled, deveined, and washed or 200 grams
- 2 tablespoon oil
- 2 bay leaves
- 3 cardamoms
- 4 cloves
- 2 inch cinnamon stick
- 1 medium onion thinly sliced
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder non-spicy
- 1-2 slit green chili
- 4 tablespoon tomato chopped
- Salt to taste
- ⅓ teaspoon garam masala powder
- 4 tablespoon coriander leaves finely chopped
Instructions
- Wash the basmati rice 2-3 times and soak in water for 20 minutes. Then transfer to a colander to drain out all the excess water.
- Smear the prawns with turmeric powder and salt, just to add some color and flavor. Then set aside.
- Heat oil in a pan and add bay leaves, green cardamoms, cinnamon, and cloves. Saute the whole spices for a few seconds.
- Add sliced onion and saute until onions turn golden brown in color.
- Add ginger-garlic paste and green chilies. Saute for 1-2 minutes, until the raw smell of ginger-garlic goes away.
- Add red chili powder. Saute to mix.
- Add chopped tomato followed by salt. Saute until the tomatoes turn soft and mushy.
- Add garam masala powder. Saute to mix.
- Now add prawns and stir fry the prawns over a high flame for 2 minutes.
- Add soaked and drained rice. Stir gently for 2 minutes. Make sure the grains don't break.
- Next, add 2 cups of water. Stir to mix. You can check for the seasoning right now.
- Turn the flame to high. When you see a very little water bubbling on the surface, simmer the flame, cover, and cook for 8-10 minutes or until you see the rice is cooked through. But don't open the lid in between. You can press with your finger to see if the rice is cooked or not.
- Shrimp pulao is ready to serve. Serve hot adding some chopped coriander leaves on top.
Notes
- Use a thick bottomed pan, pot, or vessel to prevent the rice from sticking to the bottom. Whatever you use, just make sure it has a tight lid.
- Always go for good quality basmati rice for the best result. Aged basmati rice is best. I always have great results with Dawat, Kohinoor, and Lal Qilla basmati rice.
- Remember to use the same measuring cup or instrument to measure the rice and water.
- Make sure to soak the rice for at least 20 minutes and then drain well. Any extra liquid in the rice might overcook the rice.
- The secret of a perfectly fluffy and separate pulao is the right rice to water ratio and the cooking method. For more details check the recipe card below.
Eva
Recipe appears delicious yet the prawns will be way too overcooked after sautéing first, then 8-10 minutes in the rice and then in the residual heat cooking..