Jhinga Pulao
A fragrant one-pot meal where succulent prawns are cooked with long-grain basmati rice and a blend of aromatic spices. It's a delightful and quicker alternative to biryani, perfect for a special weeknight dinner.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Rice and Prawns
- b.Rinse the basmati rice under cool water until the water runs clear. Soak it in ample water for at least 30 minutes, then drain completely.
- c.In a bowl, combine the cleaned prawns with lemon juice, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt. Mix well and set aside to marinate for 15-20 minutes.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant.
- d.Add the sliced onions and fry for 8-10 minutes, stirring occasionally, until they are deep golden brown (birista). This step is crucial for the flavor of the pulao.
- 3
Step 3
- a.Build the Masala Base
- b.Add the ginger-garlic paste and slit green chillies. Sauté for 1 minute until the raw aroma disappears.
- c.Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy.
- d.Add the spice powders: remaining turmeric powder, remaining red chilli powder, coriander powder, and the rest of the salt. Cook for 1 minute, stirring constantly.
- e.Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from splitting, until the oil begins to separate from the masala.
- 4
Step 4
- a.Cook Prawns and Rice
- b.Add the marinated prawns to the pot. Sauté for 2-3 minutes until they turn pink and are about 70% cooked. Avoid overcooking.
- c.Gently add the drained, soaked rice to the pot. Fold it into the masala for 1 minute, being careful not to break the delicate rice grains.
- d.Pour in 600 ml (2.5 cups) of water. Add the chopped mint, coriander leaves, and garam masala. Stir gently to combine.
- 5
Step 5
- a.Cook on Dum (Steam)
- b.Increase the heat and bring the mixture to a rolling boil.
- c.Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. You can place a clean kitchen towel under the lid for a better seal.
- d.Cook undisturbed for 15-18 minutes, or until all the water is absorbed and the rice is cooked through.
- e.Turn off the heat and let the pulao rest, covered, for 10 minutes. This allows the grains to firm up and absorb all the flavors.
- 6
Step 6
- a.Serve
- b.Open the lid and gently fluff the rice with a fork to separate the grains.
- c.Garnish with extra chopped coriander leaves and serve hot with a side of cooling raita or a simple kachumber 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 non-negotiable for long, fluffy, and separate grains.
- 2Frying the onions to a deep golden brown adds a rich, sweet, and complex flavor base to the pulao.
- 3Do not overcook the prawns initially, as they will continue to cook with the rice and can become tough.
- 4For a richer flavor, you can replace the water with an equal amount of prawn stock or light chicken broth.
- 5Letting the pulao rest for 10 minutes after cooking (the 'dum' period) is essential for the perfect texture.
Adapt it for your goals.
With Coconut Milk
For a coastal flavor, replace half of the water with thick coconut milk. This will give the pulao a creamy texture and a subtle sweetness.
Vegetable Jhinga PulaoVegetable Jhinga Pulao
Add 1 cup of mixed vegetables like green peas, diced carrots, and beans along with the tomatoes to make it more wholesome.
Pressure Cooker MethodPressure Cooker Method
Follow steps 1-4 in a pressure cooker. After adding water, close the lid and cook on high heat for 1 whistle. Turn off the heat and let the pressure release naturally.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, while being relatively low in calories.
Rich in Omega-3 Fatty Acids
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Aids Digestion
The aromatic spices used, such as ginger, cloves, and cardamom, are traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Provides Sustained Energy
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy to keep you fueled throughout the day.
Frequently asked questions
One serving of Jhinga Pulao (approximately 525g) contains around 550-650 calories, depending on the amount of ghee and the size of the prawns used. It's a complete meal providing carbohydrates, protein, and fats.