Shrimp Pulao Recipe (Prawn Pulao)
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.
Servings: 4 people
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
Notes
Adjust the green chili according to your taste.
The Rice and water ratio is essential to get the perfect texture of the prawn pulao, so be careful. Use standard cups and spoon measurements to measure the ingredients for the best results.
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.
Nutrition
Calories: 466kcal | Carbohydrates: 61g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 215mg | Sodium: 1448mg | Potassium: 548mg | Fiber: 3g | Sugar: 2g | Vitamin A: 374IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 2mg
