Andhra Prawn Pulao
A fiery and aromatic one-pot rice dish from Andhra, where succulent prawns are cooked with fragrant basmati rice and a bold green chili masala. Perfect for a special weekend lunch.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Rice and Marinate Prawns
- b.Rinse the basmati rice under cold water until the water runs clear. Soak it in plenty of fresh water for 30 minutes. Drain completely just before using.
- c.In a mixing bowl, combine the cleaned prawns with turmeric powder, red chili powder, ginger garlic paste, lemon juice, and 0.5 tsp of salt. Mix thoroughly to coat each prawn. Set aside to marinate for at least 15-20 minutes.
- 2
Step 2
- a.Create the Green Masala Paste
- b.In a blender or food processor, combine the green chilies, chopped ginger, garlic cloves, coriander leaves, and mint leaves.
- c.Blend into a smooth paste. Add a tablespoon of water only if needed to facilitate blending.
- 3
Step 3
- a.Sauté Aromatics and Onions
- b.Heat oil and ghee together in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Once hot, add the whole spices: bay leaves, cinnamon stick, cardamom pods, cloves, and star anise. Sauté for 30-45 seconds until they become fragrant.
- d.Add the thinly sliced onions and sauté, stirring frequently, for 8-10 minutes until they are soft and have turned a deep golden brown.
- 4
Step 4
- a.Cook the Masala and Prawns
- b.Add the prepared green masala paste to the pot. Cook for 4-5 minutes, stirring, until the raw aroma disappears and you see oil separating from the masala.
- c.Stir in the chopped tomato and cook for another 3-4 minutes until it becomes soft and pulpy.
- d.Add the marinated prawns to the pot. Sauté for 2-3 minutes, stirring gently, just until they turn pink and begin to curl. Avoid overcooking them at this stage.
- 5
Step 5
- a.Combine and Cook the Pulao
- b.Reduce the heat to low. Add the whisked curd, stirring continuously for a minute to prevent it from curdling.
- c.Gently fold in the drained basmati rice, taking care not to break the grains. Sauté for 1 minute to coat the rice in the masala.
- d.Pour in 3.5 cups of water and the remaining 1.5 tsp of salt. Stir gently to combine.
- e.Increase the heat to high and bring the mixture to a vigorous boil.
- f.Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes, until all the water is absorbed.
- 6
Step 6
- a.Rest and Serve
- b.Turn off the heat and let the pulao rest, still covered, for 10-15 minutes. This step is crucial for the rice grains to firm up and absorb all the flavors.
- c.After resting, open the lid and gently fluff the pulao with a fork.
- d.Garnish with fresh chopped coriander leaves and serve hot with a side of cooling onion raita or a simple cucumber salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the basmati rice is essential for achieving long, fluffy, and separate grains.
- 2Do not overcook the prawns; they cook very quickly and will become tough and rubbery if left on the heat for too long.
- 3Use a heavy-bottomed pot to ensure even heat distribution and prevent the rice from sticking or burning.
- 4Ensure the curd is at room temperature and well-whisked before adding it to the pot on low heat to prevent it from splitting.
- 5The resting period after cooking is non-negotiable. It allows the steam to finish cooking the rice perfectly.
Adapt it for your goals.
Vegetarian
Replace prawns with 250g of paneer cubes, 200g of mushrooms, or a mix of vegetables like carrots, peas, and beans. Sauté them along with the masala.
Chicken VersionChicken Version
Substitute prawns with 500g of boneless, bite-sized chicken pieces. Marinate the chicken as you would the prawns and cook it for a few minutes longer until it's almost cooked through before adding the rice.
Pressure Cooker MethodPressure Cooker Method
Follow the steps until adding water. In a pressure cooker, use only 3 cups of water for 2 cups of rice. Secure the lid and cook on high heat for 2 whistles. Let the pressure release naturally.
Richer FlavorRicher Flavor
For a festive touch, garnish the pulao with a handful of cashews and raisins that have been fried in ghee until golden.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle health.
Anti-Inflammatory Properties
The recipe uses spices like turmeric, ginger, and garlic, which are renowned for their potent anti-inflammatory compounds that help combat oxidative stress and inflammation in the body.
Metabolism Booster
The capsaicin found in green chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
Source of Essential Minerals
Prawns are a good source of essential minerals like selenium, a powerful antioxidant that protects cells from damage, and iodine, which is crucial for healthy thyroid function.
Frequently asked questions
One serving of Andhra Prawn Pulao contains approximately 600-650 calories, depending on the exact ingredients and amount of oil used. It's a complete meal providing carbohydrates, protein, and fats.