Indian Prawn Pulao is a delicious and aromatic rice dish made with succulent prawns, fragrant basmati rice, and a blend of flavorful spices.
This easy Indian prawn pulao recipe comes together in just 40 minutes, making it a perfect choice for a quick and satisfying lunch or dinner. The juicy prawns and perfectly spiced rice make this pulao a simple yet flavorful seafood meal for the whole family.
If you are a seafood lover, you must try these Indian Prawn Recipes: Prawn Korma Recipes with Coconut milk, Easy Prawn Bhuna Recipe, Lau Chingri (Bottle gourd with Shrimp)
This Indian Prawn Pulao is my own version, inspired by the diverse flavors of India rather than any particular regional recipe, with prawns, basmati rice, and aromatic spices.
Jump to:
Why Should You Make Prawn Pulao?
This prawn rice recipe is well-known not only for its flavor but also for its simplicity in preparation, making it a favorite among home cooks who want to prepare a special meal without spending hours in the kitchen.
This Prawn Pulao is
- Easy-to-prepare
- Perfect for weeknight dinner or lunchbox
- Made with few ingredients
- Totally hassle free
- Quick
- Not required elaborate preparation
Ingredients
Prawn: I have used medium prawns (finger size or little smaller than this) for this recipe. The size of the prawns might vary, although small to medium-sized prawns are typically used for this meal. You can either use fresh or frozen prawns.
Rice: Long grain basmati rice is my choice for making prawn pulao. Good quality rice gives the best result. You can sona masoori rice as well however, basmati rice gives a good fragrance.
Spice Powders: I have used turmeric powder, red chilli powder and coriander powder in this recipe.
Oil and Ghee: I have used mix of vegetable oil and ghee in this recipe. You can also use either of them.
Onion, Ginger, Garlic: Apart from the spice powders, this recipe also calls for chopped onion, ginger and garlic paste. I would recommend using homemade ginger-garlic paste for the same.
Whole Spices: Added basic whole spices such as bay leaf, cinnamon, cardamom and clove to make the pulao aromatic.
Others: Salt to taste.
Instructions
Learn to make this flavorful dish by following step-by-step prawn pulao recipe or shrimp pulao recipe. There are two ways of making this pulao.
Firstly, marinate the prawns and later cooked them along with basmati rice and spices. This is the regular way of making any kind of pulao.
However, here I have done it slightly different way. I have cooked the rice separately. Later I cooked the marinated prawn along with spices and finally mixed it with cooked rice. The prawns will not be overcooked in this method, and we can also avoid overcooking the rice, which can occasionally result in mushy rice.
Overcooking of prawn results in rubbery texture. Hence, if you follow the second method which may not be traditional method of making pulao but gives you the best outcome.
Wash, clean and devein the prawns. I have also removed the head along with the shell.
Now marinate prawns with turmeric powder, red chili powder, coriander powder, salt, ginger and garlic paste for 10 to 15 minutes. You can also add lemon juice while marination.
Meanwhile wash and soak rice for 10-15 minutes. Later drain the water and cook the rice. After that spread the rice in a plate and allow it to cool.
Heat oil and ghee together in a pan and add whole spices. Once the oil turns fragrant add chopped onion.
After few minutes add marinated prawns. Cook the prawns for 7-8 minutes, or until they are done. Now add the cooked rice and mix well with the masala, along with the delicious prawns.
At this point, add the salt and thoroughly combine. Finally, the prawn pulao is done.
Serving Suggestions
Prawn pulao is a tasty and filling dish that showcases the richness of coastal cuisine, whether eaten alone or with raita or salad.
It is often served as a main course or as part of a larger meal. This meal is ideal for social occasions or family dinners because of its tempting aroma and wonderful taste.
Regional Variations of Indian Prawn Pulao
Prawn Pulao is a popular dish in coastal areas and is prepared using various techniques and ingredients. There are several varieties of Prawn Pulao, each with its own distinct flavor and style.
The Goan Prawn Pulao is a prominent variety recognized for its unique flavor. It is typically made with basmati rice, prawns, coconut milk, and various spices such as turmeric, coriander, cumin, and ginger.
Another variation is the Prawn Pulao Mangalorean style. It is known for its spicy and tangy taste. Mangalorean Prawn Pulao is typically made with basmati rice, prawns, tomatoes, onions, ginger, garlic, and a range of spices such as coriander, cumin, turmeric, and red chili powder.
Make Ahead & Storage
Definitely, you can make ahead this dish way ahead of time and just re-heat and serve as required.
You may also prepare part of the recipe ahead of time, such as the rice, and store it in the refrigerator. When the time comes, simply marinade the prawns and swiftly cook this dish.
Leftover pulao can be store in an airtight container in the refrigerator for 2-3 days.
Top tips
- Do not overcook the prawns, they will be rubbery in nature.
- Always cool the rice before adding it to the prawn spice mixture. You can also use leftover rice.
FAQ
Yes. Thaw them completely in cold water or overnight in the refrigerator. Pat them dry thoroughly with paper towels before marinating to prevent excess water from diluting the spice marinade and ruining the rice texture.
It can be mildly spiced or fiery depending on the amount of chili used. Adjust heat to your preference.
Devein and clean the prawns thoroughly. Coat them with a pinch of turmeric powder and lemon juice or vinegar for 10 minutes before rinsing or marinating. Sautéing aromatics like garlic, ginger, and fresh mint/coriander in ghee neutralizes strong smells.
Yes, adding vegetables like peas, carrots, beans, or capsicum makes the dish more colorful, nutritious, and balanced.
You Might Also Like
Indian Prawn Pulao Recipe
Materials
- 2 cups Basmati Rice
- 200 gms Prawn
- 1 no Onion, Big chopped
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- Salt to taste
- 2-3 tablespoon Vegetable Oil
- 1 teaspoon Ghee
- 1 no Bay Leaf
- 1-2 no Cardamom
- ½ inch Cinnamon
- 1-2 no Clove
Instructions
- Wash and clean the prawns and marinate with salt, turmeric, red chilli and coriander powder, ginger and garlic paste for 10 minutes.
- Meanwhile, wash and soak rice in water for 10-15 minutes.
- Cook the rice and put it out on a plate to cool.
- Now heat oil and ghee together in a pan and add the whole spices.
- When the oil turns fragrant, add chopped onion.
- Once the onion turns transparent add the marinated prawns.
- Cook the prawns for 7-8 minutes or until they are done.
- Now add cooked rice and combine well with the masala along with succulent prawns.
- Add salt at this stage and mix well.
- Finally, prawn pulao is ready to serve.
Nutrition
PIN to read it later!
Also find us on:
Facebook | | Pinterest | Twitter | Instagram
If you are trying any of our recipes, we would love to see the pictures of your dishes. Tag us in any of our Social Media Handles or use #motionsandemotions. You can also send us your feedback and pictures at: jhumu.here@gmail.com or motionsemotions.here@gmail.com.
Leave a Reply