• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spoons Of Flavor
  • Home
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Simple Prawn Pulao Recipe | Shrimp Pulao

May 30, 2020 by Geetanjali Leave a Comment

161shares
  • Share 10
  • Tweet
Jump to Recipe

Simple 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. 

Simple Prawn Pulao Recipe 1
Simple Prawn Pulao

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 dish when making prawn pulao. This recipe will give you a fluffy, nonsticky, separate grains yet fully cooked quick prawn pulao prepared with basic pantry staple ingredients. It is mildly spiced and not heavy.

Few more prawn recipes, you may like

  • Prawn Malai Curry
  • Mango Prawn Summer Salad

Tips for a Perfect Prawn 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. 
  • 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.

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.
Prawn Pulao Making Steps
Prawn Pulao Steps
  • 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. 
Shrimp Pulao Making Steps
Simple Prawn Pulao Steps

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 thin 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.

Simple Prawn Pulao Recipe
Print Recipe

Simple 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.
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course Dinner, Lunch, Main Course
Cuisine Indian
Keyword Prawn pulao, Shrimp pulao, Simple prawn pulao recipe
Servings2 people
Author Geetanjali

INGREDIENTS ( 1 CUP = 250 ML )

  • 1 cup long-grained basmati rice
  • 2 cup water
  • 15-20 gram prawns/shrimps shelled, deveined, and washed or 200 grams
  • 2 tbsp oil
  • 2 bay leaves
  • 3 cardamoms
  • 4 cloves
  • 2 inch cinnamon stick
  • 1 medium onion thinly sliced
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chili powder non-spicy
  • 1-2 slit green chili
  • 4 tbsp tomato chopped
  • Salt to taste
  • ⅓ tsp garam masala powder
  • 4 tbsp 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.

Filed Under: Lunch

Subscribe

for your weekly recipe fix.

Previous Post: « Egg Kathi Roll | Egg Frankie
Next Post: Recipe For Bengali Aloo Posto | Aloo Posto »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HI! I AM GEETANJALI

Sharing simple, flavorful, easy-to-follow recipes made with everyday ingredients. about me!

FOLLOW ME ON:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

LOOKING FOR SOMETHING?

Popular Recipes

A simple, quick recipe for lunch or dinner that can be prepared within 35 minutes and tastes delicious.

Simple Chicken Curry for Chapathi | Simple Chicken Curry

Simple Baingan Masala Recipe

Simple Baingan Masala Recipe

Tomato Rasam without Dal and Tamarind | Tomato Rasam

Tomato Rasam without Dal and Tamarind

Fish Roe Recipe Fried Fish Eggs 1

Fried Fish Eggs | Fish Roe Recipe

Egg Tadka

Egg Tadka | Dhaba Style Egg Tadka

Sweet Amla Chutney Recipe

Sweet Amla Chutney Recipe | Amla Chutney

Red Bell Pepper Tomato Chutney

Red Bell Pepper Tomato Chutney | Red Capsicum Chutney

Subscribe

Don't miss another post!

Copyright © 2021 Spoons Of Flavor on the Foodie Pro Theme

  • 10 Facebook
  • Twitter
  • Pinterest
  • LinkedIn
  • Email