indianMediumnon vegetariangluten freenut freehigh protein

Jhinga Pulao

Name: Jhinga Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.25 cup basmati rice (soaked for 20 minutes and drained); 300 g prawn (medium, cleaned and deveined); 2 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp coriander leaves (chopped); 2 tbsp mint (chopped leaves); 1 tbsp ghee; 1 tbsp oil; 1 pcs bay leaf; 1 tsp cumin seeds; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (small stick); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 2.25 cup water (hot); 1 tbsp lemon juice

RATING

4.5/5(68)

TASTE SCORE

9/10

Fragrant basmati rice cooked with tender prawns, whole spices, herbs, and a light onion-tomato masala. This Indian pulao is aromatic, gently spiced, and perfect as part of a festive or everyday meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

374 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice and prep the prawns.
1.Rinse the basmati rice in water until the water runs mostly clear.
2.Soak the rice for 20 minutes, then drain well.
3.Clean and devein the prawns if needed, then pat them dry.
4.Slice the onion, chop the tomato, slit the green chili, and chop the coriander leaves and mint.
TIPPatting the prawns dry helps them stay juicy and keeps the masala from turning watery.
saute · ~9 min
Cook the whole spices and onions.
1.Heat ghee and oil in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.Cook for 30 seconds until fragrant.
4.Add the sliced onion and cook until light golden, 6 to 8 minutes.
TIPKeep the heat medium so the whole spices release flavor without burning.
saute · ~6 min
Build the masala base.
1.Add green chili and ginger-garlic paste to the pan.
2.Cook for 1 minute until the raw smell fades.
3.Add tomato, turmeric powder, red chili powder, garam masala, and salt.
4.Cook for 4 to 5 minutes until the tomato softens and the masala looks glossy.
saute · ~3 min
Cook the prawns briefly.
Add the prawns and cook for 2 to 3 minutes, just until they begin to turn pink and curl lightly. Stir in the chopped mint and coriander leaves.
TIPDo not fully cook the prawns here; they will finish cooking with the rice.
mix · ~1 min
Coat the rice with the masala.
Add the drained rice and gently mix for 1 minute so the grains are coated without breaking.
boil · ~5 min
Add hot water and bring to a boil.
Pour in the hot water and lemon juice. Bring everything to a gentle boil over medium-high heat.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover the pan tightly, and cook for 12 to 15 minutes until the rice is tender and the liquid is absorbed.
TIPUse a tight lid and low heat so the rice cooks evenly and stays separate.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 10 minutes before opening the lid.
serve
Fluff and serve the Jhinga Pulao.
Gently fluff the rice with a fork, taking care not to break the grains or prawns, and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before they hit the masala so the rice stays fluffy, not soggy.
2
Stop cooking the onions at light golden; deep browning can make this pulao taste heavy instead of fragrant.
3
Once the prawns turn pink and curl slightly, move quickly to the rice step so they don't toughen.
4
Use hot water only; adding cold water can stall cooking and make basmati grains cook unevenly.
5
After covering, do not lift the lid during the 12 to 15 minutes or the trapped steam will escape.
6
Resting the pulao for 10 minutes is key; it lets the grains firm up and finish steaming gently.
7
Store leftovers chilled within 2 hours and reheat just until hot to avoid overcooking the prawns.