Andhra Prawn Pulao
Succulent prawns nestled in fragrant, spice-laden basmati rice, cooked Andhra-style with a fiery green chili and ginger-garlic paste base. Whole garam masala meets the nutty richness of ghee, while fresh coriander and mint leaves brighten every spoonful. This coastal favorite brings the heat of Guntur to your table in under 45 minutes.
For 4 servings
- prep · ~30 min
Soak the rice and prep the prawns.
Wash basmati rice until water runs clear. Soak in fresh water for 30 minutes, then drain completely. While the rice soaks, clean, devein, and pat the prawns dry with a kitchen towel.
- temper · ~1 min
Bloom the whole spices.
1.Heat ghee in a heavy-bottomed pan over medium flame until it melts completely.2.Add bay leaf, cardamom, cloves, cinnamon, and star anise. Sauté until fragrant (45 seconds).3.Add cumin seeds and let them sizzle and pop for 15 seconds. - saute · ~14 min
Build the masala base.
1.Add sliced onions and cook until deep golden brown (8-10 min). Stir often to prevent burning.2.Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears (1 min).3.Stir in chopped tomatoes, turmeric, and red chili powder. Cook until tomatoes soften and oil specks appear at the edges (2-3 min). - saute · ~2 min
Seal the prawns.
Add the prawns to the pan. Sauté on medium-high heat for 1 minute per side only — they should be lightly pink and half-cooked. Do not overcook. Sprinkle 0.25 tsp salt over them as they cook.
TIPPrawns cook fast and turn rubbery if overdone. Keep the flame high and the time short. - mix · ~2 min
Layer the rice and water.
1.Gently fold the drained rice into the pan with the prawn masala, being careful not to break the grains.2.Pour in 2.25 cups of hot water and add the remaining 0.25 tsp salt.3.Scatter half the chopped mint and half the coriander leaves over the top. Squeeze lemon juice evenly across. - simmer · ~12 min
Cook the pulao.
1.Bring the water to a vigorous boil over medium-high heat.2.Immediately reduce flame to the lowest possible setting. Cover with a tight-fitting lid.3.Let it steam undisturbed for 12 minutes, or until all liquid is absorbed and the rice is tender.TIPDo not lift the lid during steaming — letting the steam escape will lead to undercooked, mushy rice. - rest · ~5 min
Rest the pulao.
Turn off the heat. Keep the lid on and let the pulao rest for 5 minutes. This helps the grains firm up and makes fluffing easier.
- assemble · ~1 min
Fluff and finish.
Remove the lid. With a gentle hand or a fork, fluff the rice from the bottom up to mix the masala and prawns evenly without mashing the grains. Sprinkle the remaining mint and coriander, plus a pinch of garam masala over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the basmati rice for exactly 30 minutes to achieve separate, fluffy grains.
- 2Pat prawns completely dry before sautéing to ensure they sear, not steam.
- 3Cook the onions until deep golden brown for a richer, sweeter masala base.
- 4Do not lift the lid during the 12-minute steaming phase or the rice will turn mushy.
- 5Use hot water straight from the kettle to prevent a drop in temperature when added to the pan.
- 6Rest the finished pulao for 5 minutes off the heat so grains firm up and fluff easily.
Adapt it for your goals.
Low-oil
Replace half the ghee with a neutral oil like avocado or sunflower to reduce saturated fat while still getting the spice bloom.
high proteinHigh-protein
Double the prawn quantity to 600 g for a protein-heavy meal. Sear them in two batches to avoid crowding the pan.
jainJain
Omit garlic and onion entirely. Use asafoetida (hing) in the tempering and replace ginger-garlic paste with ginger paste and a pinch of asafoetida.
vegetarianVegetarian
Swap prawns for 300 g of firm paneer cubes or mixed vegetables like beans, carrots, and peas. Sear paneer similarly for 2 minutes per side.
Why this is on our healthy list.
Rich in Lean Protein
Prawns provide high-quality, low-fat protein that supports muscle repair and satiety.
Source of Antioxidants
Turmeric, mint, and coriander contribute antioxidant compounds that help combat oxidative stress.
Contains Omega-3 Fatty Acids
Prawns naturally contain the omega-3s EPA and DHA, beneficial for heart and brain health.
Digestive Aids
Cumin, ginger, and mint are traditionally known to support digestion and reduce bloating.
Frequently asked questions
Thaw them completely in the refrigerator or under cold running water, then pat very dry. Frozen prawns release water and will steam instead of sear.
