The basic pulao dish is sometimes modified by adding some different items like prawn, sweet corns, chicken etc. Prawn Pulao is a kind of variety to the traditional dish. Prawn adds a different and unique taste to this dish and thereby making the dish very delicious.
Prep Time 10 minutes
Cook Time 30 minutes
- Basmati rice 1 cup (1 cup = 250 ml)
- Prawn 250 grams
- Onion 1 (sliced)
- Ginger garlic paste 1 teaspoon
- Green chilli 2 (slit)
- Lemon juice 2 teaspoons
- Coriander leaves 1 tablespoon (chopped)
- Mint leaves 1 tablespoon (chopped)
- Coriander powder ½ teaspoon
- Garam masala powder ½ teaspoon
- Turmeric powder one pinch
- Red chilli powder 1 teaspoon
- Shahi jeera ½ teaspoon
- Green cardamom 4
- Clove 4
- Cinnamon 1 inch stick
- Bay leaf 1
- Mace 1 single strand
- Olive oil as needed
- Salt as needed
- Coconut milk 3-4 tablespoons/ saffron dissolved milk( milk 2 tablespoons, saffron 4 strands)
- Sugar 1 ½ tablespoon
Marinate the prawns
Shell, de-vain the prawns and wash them properly under running water. Now in a bowl add the prawns along with ginger garlic paste, red chilli powder, coriander powder, garam masala powder, salt and turmeric powder. Mix everything properly and set it aside.
Prepare the rice -Soak, cook and drain
Wash the rice clearly and soak it for 15 minutes. Then, in a pot, bring some water to a boil and add the soaked rice and cook it properly. Now drain the water. Spread it on a flat plate and fluff it up with a fork, add a teaspoon of olive oil and let it cool down.
Prepare the prawn gravy
Heat some oil in a pan. When it turns hot, add shahi jeera, bay leaf, cardamom, cinnamon, cloves and mace. Sauté till they release fragrant. Now add the sliced onions and the green chilli. Fry till the onions turn golden in colour. Then add the marinated prawns, sauté for 2-3 minutes and add the mint leaves and again sauté for 3 minutes. Now lower the flame and cover it and cook until the prawns become tender. Now it’s time to add the coconut milk or saffron dissolved milk. Also add some sugar. Allow the milk to thicken. The gravy should be thick in texture.
Add the cooked rice and serve hot
Now to this thick gravy add the cooked rice along with lemon juice. Mix well and it’s ready to serve. Garnish with chopped coriander leaves and serve hot.