Shrimp Pulao (Prawn Pulao)
on Jan 20, 2021, Updated Aug 07, 2023
Shrimp Pulao (Prawn Pulao) is a delicious one-pot Indian rice dish made using rice, shrimp, herbs, and spices. Make it at home using my easy recipe.
If you love prawns as much as I do, try these recipes too, and I am sure you will love them: Chilli Prawns, Kerala Prawn Curry, Indian Coconut Shrimp Curry, Shrimp Masala, Paprika Shrimp, Hibachi Shrimp, and Hunan Shrimp.
Pulaos are my favorite lunch option. They are quick and easy to make, loaded with flavors, and mostly one-pot, which means less clean-up. With just a raita and some chopped onions and cucumbers on the side, you have a delicious meal ready in no time.
I had some shrimp sitting in the freezer for some time, so I made this shrimp pulao recipe. I used a spicy green masala, which paired well with the rice and prawn combination.
Sharing the recipe for you all to try!
About Shrimp Pulao (Prawn Pulao)
Shrimp Pulao (Prawn Pulao) is an Indian-style rice dish where rice is cooked with shrimp, herbs, and spices.
This gluten-free one-pot meal recipe is spicy, loaded with flavors, and super easy to make, perfect for days when you want to eat something delicious but have no time to make elaborate meals. It is also my go-to recipe for potlucks, house parties, or family dinners.
Shrimp Pulao tastes great with plain yogurt or raita. To make it even more indulgent, you can garnish it with crispy fried onions.
Shrimp Pulao is made in different ways in different homes. In this post, I am sharing the recipe I use at home.
Ingredients
Rice – Use any white rice that is readily available.
Prawns (Shrimp) – I have used medium prawns, but small, jumbo, or tiger prawns also work great. Use fresh prawns or frozen prawns. If using frozen shrimp, then thaw them before cooking.
For The Green Masala – This shrimp pulao recipe uses a refreshing and tasty green masala made with fresh tomatoes, green chilies, fresh coconut, cilantro (fresh coriander leaves), and fresh mint leaves.
Adjust the green chilies according to your taste.
Whole Spices – Whole spices release a beautiful aroma and flavor when added to hot ghee or oil. I have used cloves (laung), black peppercorns (kali mirch), bay leaves (tejpatta), cinnamon (dalchini), and green cardamom (hari elaichi).
Oil and Ghee – I have used a combination of oil and ghee to make this pulao, but you can use any of them.
Spice Powders – You will need a few basic Indian spices such as coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala powder.
Others – You will also need onions, ginger garlic paste, freshly squeezed lime juice (or lemon juice), and salt.
How To Make Shrimp Pulao
Preparation
Clean and devein 1 pound (500 g) of shrimp.
Wash 1 and ½ cups of white rice 2-3 times with water until the water runs clear. Soak it in 4-5 cups of water for 20 minutes. This process will make sure the rice is fluffy and cooked evenly.
Make The Green Masala Paste
Add the following ingredients to a blender or a food processor.
- ½ cup chopped tomatoes
- 2-3 green chilies
- ¼ cup chopped fresh coconut
- ¼ cup cilantro (packed)
- ¼ cup fresh mint (packed)
Add ¼ cup water and blend to make a smooth paste. Scrape the sides of the blender a few times while blending. Set aside.
Make The Prawn Pulao
Heat 1 tablespoon ghee and 1 tablespoon oil in a pan over medium-high heat.
Add the following ingredients once the oil is hot, and let them crackle for 3-4 seconds.
- 2-3 whole cloves
- 3-4 whole peppercorns
- 2 whole bay leaves
- 1-inch piece of cinnamon stick
- 2 whole green cardamoms
Add ¼ cup chopped onions and cook until slightly browned (6-8 minutes), stirring frequently.
Now, add 1 tablespoon ginger-garlic paste and cook for a minute.
Now add the following ingredients and cook for a minute.
- ground green masala paste
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
Add the following ingredients and stir gently.
- cleaned prawns
- 1 teaspoon freshly squeezed lime juice
- ½ teaspoon garam masala powder
- 2 teaspoon salt
Drain the water from the rice and add the rice to the pan.
Add 2 cups of water and mix gently.
Note – Rice to water ratio is essential to get the perfect texture of the pulao, so be very careful with that. Use standard cups and spoon measurements to measure the ingredients for the best results.
Reduce the heat to low.
Cover the pan with a tight-fitting lid and cook the rice undisturbed on low heat until all the liquid is absorbed and the rice is cooked well (20-25 minutes).
Once the rice is cooked, remove the pan from heat and let the pulao rest for 5 minutes.
Remove the lid and fluff the shrimp pulao using a fork. Serve hot.
Frequently Asked Questions
Follow the recipe below in a 3-liter stovetop pressure cooker, close the lid, and cook on high heat for 2 whistles. Remove the cooker from the heat and let the pressure release naturally.
Open the cooker, fluff the prawns pulao with a fork, and serve hot.
Note – If doubling or tripling the recipe, use a 5-liter cooker. The pressure cooking time will remain the same.
Press the SAUTE button of a 3-quart instant pot and follow the recipe until water is added to the pot, but add only 1 and ½ cups of water for 1 and ½ cups of rice. Close the instant pot lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Fluff the pulao and serve.
Note: If you are doubling or tripling the recipe, use a 6-quart instant pot. The cooking time will remain the same.
Pro Tips By Neha
Add veggies like potatoes, carrots, green bell peppers (capsicum), green beans, and green peas to make the pulao more wholesome.
You can add some biryani masala, tandoori masala, pulao masala, or spicy goda masala to the prawn pulao for a taste change.
Chopped dill tastes excellent in this recipe.
Replace water with thin coconut milk for a coconutty pulao.
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Shrimp Pulao Recipe (Prawn Pulao)
Ingredients
- 1 and ½ cups white rice (I used basmati rice but any white rice will work fine.)
- ½ cup chopped tomatoes
- 2-3 green chilies (slit into half)
- ¼ cup grated fresh coconut
- ¼ cup cilantro (fresh coriander leaves) (packed)
- ¼ cup fresh mint leaves (packed)
- 1 tablespoon ghee (replace with oil for a dairy-free recipe)
- 1 tablespoon oil
- 2-3 whole cloves (laung)
- 3-4 whole black peppercorns (kali mirch)
- 2 whole bay leaves (tejpatta)
- 1 inch piece of cinnamon stick (dalchini)
- 2 whole green cardamom (hari elaichi)
- ¼ cup chopped onions
- 1 tablespoon ginger garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 pound shrimp (prawns) (500 g, cleaned and deveined.)
- 1 teaspoon Freshly squeezed lime juice (or lemon juice)
- ½ teaspoon garam masala powder
- 2 teaspoons salt
Instructions
Soak The Rice
- Wash rice 2-3 times with water until the water runs clear. Soak it in 4-5 cups of water for 20 minutes.
Make Green Masala Paste
- Add tomatoes, chilies, coconut, cilantro, and mint to a blender or a food processor.
- Add ¼ cup water and blend to make a smooth paste. Scrape the sides of the blender a few times while blending. Set aside.
Make The Prawn Pulao
- Heat ghee and oil in a pan over medium-high heat.
- Once the oil is hot, add cloves, peppercorns, bay leaves, cinnamon stick, and green cardamoms, and let them crackle for 3-4 seconds.
- Add onions and cook until slightly browned (6-8 minutes), stirring frequently.
- Add ginger-garlic paste and cook for a minute.
- Now add the ground green masala paste, coriander powder, chili powder, and turmeric powder, and cook for a minute.
- Add the prawns, lime juice, garam masala powder, and salt, and stir gently.
- Drain the water from the rice and add the rice to the pan.
- Add 2 cups of water and mix gently.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook the rice undisturbed until all the liquid is absorbed and the rice is cooked well (20-25 minutes).
- Once the rice is cooked, remove the pan from heat and let the pulao rest for 5 minutes.
- Remove the pan's lid and fluff the shrimp pulao using a fork. Serve hot.
Video
When adding the rice in the masala, should we let the prawns be in it? Won’t they get rubbery?
They are cooked in low heat so don’t turn chewy.
Simply gorgeous!!! Heartful thanks to the entire Whiskaffair family.
Thank you 🙂
A simple preparation using regular spices but so flavorful and absolutely delicious. The only change I made was marinating the prawns. Loved it.
Happy to hear 🙂