Prawn Pulao is a one pot dish which is easy to make and easy to serve on a weekend party. Sunday is a day when I enjoy a meal quite leisurely and Prawn Pulao is a Sunday Special. This prawn pulao is quite different from biryani but tastes awesome. If you are running short of time and wants to make a yummy pulao ,then your search should end here. Prawns are easy and quick to cook , a reason suitable for me to pick up this Prawn Pulao dish for a quick meal.I love the aroma coming out from the kitchen when this is being cooked.
In my childhood, Sunday or Rabibar is always a slow paced one with long lazy afternoons, eating non veg especially Bhata Mansa( rice with mutton curry) and numerous discussion about the quality of the food cooked by mom. This aromatic and spiced Prawn Pulao recipe of my mother has all the flavors from the whole spices. In this Prawn Pulao, the rice is cooked with other ingredients ,so right amount of water holds the key to a beautiful fluffy rice inside this.Besides this you need to use desi ghee which helps in separating the rice sticking to each other. This Prawn Pulao is generally spiced and salty so you need not have other side dishes to have this. A simple raita is what I serve with this.
You can try this tasty combination of rice and prawns during your weekends or when you are not in a mood to cook an elaborate meal.
- 1 cup fine Basmati rice
- 300gm prawns – cleaned and de-veined
- 1 medium onions sliced
- 1tbsp ginger garlic paste
- 1 tomato chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp cumin seeds
- 2 green chillies slitted
- Juice of 1 lemon
- 1 tsp garam masala powder
- 1 medium cinnamon stick
- 3-4 green cardamoms
- 3-4 cloves
- 2 medium bay leaves
- 1 black cardamom
- 1 tsp turmeric powder
- 2-3 tbsp ghee
- 2 cups of water
Method for preparing the Prawn Pulao:
- Wash the rice properly and then soak them in water for 30-45 minutes.
- Separate the heads of the prawns from the body and carefully devein the prawn . Wash and clean the prawns and marinate the prawn with salt and turmeric and keep aside.Heat 1 tbsp ghee and saute the shrimp foe 10 seconds on each side. Remove and keep aside.
- In the same pan, add some more ghee and add the cumin seeds and once it starts to splutter add in the cinnamon stick, green cardamoms, black cardamoms,cloves and bay leaves along with the slit green chillies. Sauté for half a minute or until the ghee becomes aromatic and then add the sliced onions.
- Cook the onions till they start to become golden and then add the ginger – garlic paste. Sauté till the raw flavour of the garlic is gone and add the chopped tomatoes.Sprinkle some salt and cover and let the tomato cook for 4-5 minutes.
- Now add the coriander powder, cumin powder, kashmiri red chilli powder, turmeric powder and garam masala and saute for couple of minutes.
- Now add 2 cups of water along with the juice of a lemon and let the gravy comes to a boil.
- Mean while in a separate fry pan heat 1 tbsp Ghee. Drain the rice and add it to the fry pan. Fry the rice at low heat for 4 to 5 minutes or till all the grains of rice are nicely coated with ghee. Now add the fried raw rice to the boiling water. Mix gently,cover and let the rice cook on low flame for 10 to 15 minutes or till the rice is done. The quantity of water to rice is 2:1 ratio.
- Once the rice is almost done, add the prawns . Check the seasoning and once done shuffle with a fork.
- Let them stay like this for some time to ward off the excess moisture from the rice.Serve hot with any side dish of your choice.
- I have added chopped mint leaves and pomegranate to my prawn pulao.
This recipe is going to be part our 95th Foodie Monday BlogHop theme of #onepotMeal