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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
Prepare Rice and Prawns
Sauté Aromatics and Onions
Build the Masala Base
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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.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 559.56 calories per serving with 33.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Prawns and Rice
Cook on Dum (Steam)
Serve
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.
Add 1 cup of mixed vegetables like green peas, diced carrots, and beans along with the tomatoes to make it more wholesome.
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.
Prawns are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, while being relatively low in calories.
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The aromatic spices used, such as ginger, cloves, and cardamom, are traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy to keep you fueled throughout the day.
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.
Yes, Jhinga Pulao can be a healthy and balanced meal. Prawns are an excellent source of lean protein and omega-3 fatty acids. The spices used have various health benefits. To make it healthier, you can reduce the amount of ghee and serve it with a large portion of vegetable salad or raita.
Absolutely. If using frozen prawns, make sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture for the best results.
Mushy rice is usually caused by too much water, over-stirring, or not soaking the rice properly. Ensure you use the exact 1:1.7 rice-to-water ratio (by volume, considering moisture from other ingredients), avoid vigorous stirring after adding rice, and always soak the rice for 30 minutes.
Store leftover pulao in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and microwave for 2-3 minutes or gently heat in a pan on the stovetop until warmed through.