indianMediumnon vegetariangluten freenut freehigh protein

Prawn Pulao

Name: Prawn Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g prawns (cleaned and deveined); 1.5 cup basmati rice (soaked for 20 minutes and drained); 2 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 0.25 cup mint (fresh leaves); 0.25 cup coriander leaves (chopped); 1 tbsp ghee; 1 tbsp oil; 1 pcs bay leaf; 1 inch cinnamon; 3 pcs green cardamom; 4 pcs cloves; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 1 tbsp lemon juice; 2.25 cup water (hot)

RATING

4.6/5(87)

TASTE SCORE

9/10

Fragrant basmati rice cooked with juicy prawns, whole spices, herbs, and a light masala base. This homestyle Indian pulao is aromatic without feeling heavy, making it a lovely one-pot rice dish for lunch or dinner.

PREP

20m

COOK

30m

SERVES

1 KATORI

419 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Soak the rice and prepare the prawns.
1.Rinse the basmati rice 2 to 3 times until the water runs clearer.
2.Soak the rice in water for 20 minutes, then drain well.
3.Clean and devein the prawns if needed, and keep them ready.
TIPDrain the rice well so the grains stay separate while cooking.
saute · ~1 min
Heat the fat and cook the whole spices.
1.Heat ghee and oil in a heavy pot over medium heat.
2.Add cumin seeds, bay leaf, cinnamon, green cardamom, and cloves.
3.Cook for 30 to 40 seconds until fragrant.
saute · ~8 min
Cook the onion base.
1.Add the sliced onion and cook until light golden, 6 to 7 minutes.
2.Add green chili and ginger-garlic paste.
3.Cook for 1 minute until the raw smell fades.
TIPKeep the onions lightly golden, not dark brown, so the pulao tastes delicate.
saute · ~5 min
Add tomato, herbs, and ground spices.
1.Add the chopped tomato and cook until soft, 3 to 4 minutes.
2.Add turmeric powder, red chili powder, black pepper, and salt.
3.Add mint and coriander leaves, then mix well.
saute · ~2 min
Cook the prawns briefly.
Add the prawns and cook for 2 minutes, just until they start turning opaque. Do not cook them fully at this stage.
TIPPrawns cook quickly and will finish with the rice, so avoid overcooking now.
mix · ~1 min
Add the rice and coat it gently.
Add the drained basmati rice and toss very gently for 1 minute so the grains are coated in the masala without breaking.
boil · ~5 min
Pour in water and bring to a boil.
Add the hot water, lemon juice, and garam masala. Stir once gently, taste the liquid for seasoning, and bring it to a steady boil.
steam · ~12 min
Cover and cook the pulao on low heat.
Once the water is nearly absorbed, cover the pot tightly and cook on very low heat until the rice is tender and the prawns are cooked through.
TIPUse the lowest heat possible so the bottom does not catch before the rice finishes cooking.
rest · ~10 min
Rest the pulao before fluffing.
Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork or flat spoon.
serve
Serve the prawn pulao 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 dry before adding them so they sear lightly instead of releasing extra water into the masala.
2
Slice the onions evenly and stop at light golden; darker onions can overpower the delicate prawn flavor.
3
After adding hot water, stir only once gently—too much stirring can break the soaked basmati grains.
4
Watch the prawns in the final steam stage; they are done when pink and just firm, not tightly curled.
5
Resting the pulao for 10 minutes is key because the trapped steam finishes the rice and helps the grains firm up.
6
If your pot runs hot, place it on a tawa during the low-heat stage to prevent the bottom layer from scorching.
7
Leftovers keep best refrigerated in an airtight container for up to a day; reheat gently with a splash of water.