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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. This dish is perfect for a special weeknight dinner or a weekend lunch, ready in under 45 minutes.
For 4 servings
Prepare Rice and Prawns
Sauté Aromatics
Create the Masala Base
A fragrant one-pot meal where succulent prawns are cooked with long-grain basmati rice and a blend of aromatic spices. This dish is perfect for a special weeknight dinner or a weekend lunch, ready in under 45 minutes.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 497.25 calories per serving with 31.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine Prawns and Rice
Steam the Pulao (Dum)
Garnish and Serve
Replace prawns with boneless chicken pieces, fish fillets (like kingfish or pomfret), or a mix of vegetables like carrots, peas, and beans for a vegetarian version.
For a coastal twist, substitute 1 cup of water with 1 cup of thin coconut milk. This will add a creamy texture and subtle sweetness.
Use brown basmati rice instead of white. You will need to increase the water to about 3.25 cups and cook for a longer duration (around 35-40 minutes).
Prawns are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, while being low in fat.
The recipe uses spices like turmeric (containing curcumin) and ginger, which are known for their powerful anti-inflammatory and antioxidant properties.
Basmati rice is a good source of complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer.
One serving of this Prawn Pulao (approximately 1.5 cups or 380g) contains around 370-410 calories, depending on the size of the prawns and the amount of ghee used.
Yes, it can be a balanced meal. Prawns provide high-quality lean protein, while the rice offers carbohydrates for energy. The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it healthier, you can reduce the amount of ghee and serve it with a large side of salad.
Absolutely. Thaw the frozen prawns completely before marinating. Pat them dry with a paper towel to remove excess moisture, which ensures they sauté well instead of steaming.
Mushy pulao is usually caused by an incorrect rice-to-water ratio or over-stirring. Ensure you use exactly 1.5 cups of rice to 2.75 cups of water. Also, stir the rice gently and only once after adding water to prevent the grains from breaking and releasing starch.
Yes. Follow the steps up to adding the rice and water. For a standard 5-liter pressure cooker, after adding water, close the lid and cook on high heat for 1 whistle. Then, reduce the heat to low and simmer for 2 minutes before turning off the heat. Let the pressure release naturally.
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