Prawn Pulao Recipe

Name: Prawn Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g shelled and de-veined prawns; 1 1/2 cups basmati rice, soaked in water for 2 hours; 4 tablespoons oil; 1 tomatoes, washed,peeled and chopped; 2 tablespoons coconut milk powder; 1/2 teaspoon turmeric powder; 2 onions, washed,peeled and sliced; salt; 1 medium potato, deep fried and quartered; Masala; 3/4 cup coriander leaves, washed and chopped; 4 -5 green chilies, washed and chopped; 4 -5 cloves garlic, peeled,washed and chopped; 1 teaspoon cumin seed; 1 small onion, peeled,washed and chopped

Servings: persons

300 g shelled and de-veined prawns
1 1/2 cups basmati rice, soaked in water for 2 hours
4 tablespoons oil
1 tomatoes, washed,peeled and chopped
2 tablespoons coconut milk powder
1/2 teaspoon turmeric powder
2 onions, washed,peeled and sliced
salt
1 medium potato, deep fried and quartered
Masala
3/4 cup coriander leaves, washed and chopped
4 -5 green chilies, washed and chopped
4 -5 cloves garlic, peeled,washed and chopped
1 teaspoon cumin seed
1 small onion, peeled,washed and chopped

1
Grind all the ingredients mentioned under'masala' to a fine paste and keep aside.
2
Heat oil in a skillet.
3
Saute onion in it until golden brown.
4
Add tomato, stir-fry and cook till soft.
5
Add the ground masala paste and saute for 1 minute.
6
Then add the turmeric and coconut milk powders and mix well.
7
Next, add the prawns and cook for 5 minutes, mixing occasionally.
8
Add salt to taste and 3 cups of water.
9
Stir once, and then bring to a boil.
10
Strain the rice and add it to the pot.
11
Cook the rice, stirring occasionally.
12
Add the deep fried potato quarters.
13
Cover with a tight lid and cook on simmer for 10 minutes until all the water has been absorbed by the rice.
14
Fluff with a fork.
15
Serve with vegetables, raita and papads for a complete meal!

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 300 g shelled and de-veined prawns, 1 1/2 cups basmati rice, soaked in water for 2 hours, 4 tablespoons oil, 1 tomatoes, washed,peeled and chopped, and more.

Yes, Prawn Pulao falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prawn Pulao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions