Prawn Pulao Recipe
Prawn Pulao is one of those dishes that feels both comforting and special. Picture this: tender prawns mixed with fluffy basmati rice, all infused with warm spices like cumin, cinnamon, and cardamom. It’s a one-pot wonder that’s perfect for any occasion—whether you’re looking for a quick meal or something a bit more festive. The flavors are bold but balanced, making it a favorite for seafood lovers everywhere.
How to Make Prawn Pulao
Now, let’s talk about how you can make this dish in your kitchen. Trust me, it’s much simpler than it sounds. You don’t need any fancy techniques or hard-to-find ingredients—just a handful of spices, fresh prawns, and some rice, and you’re set for a satisfying meal.
A Bit of History
This dish has roots in coastal regions, where seafood and rice are always a good match. It’s believed to have evolved over time as chefs adapted recipes from royal kitchens, making seafood a part of hearty rice dishes. These days, prawn pulao is loved across India and even beyond, in countries with their own seafood-rich cultures.
Prawn Pulao Recipe
4-6
servings15
minutes40
minutes55
minutesThink of this prawn pulao as a one-pot masterpiece. The prawns take center stage while the aromatic rice acts as the perfect backdrop. It’s great on its own, but you can also pair it with a simple salad or cooling raita.
Ingredients
1 lb (450g) fresh prawns, peeled and deveined
1 ½ cups basmati rice, soaked for 30 minutes
1 large onion, thinly sliced
1 tomato, chopped
1 tbsp vegetable oil
1 tsp cumin seeds
3-5 cardamom pods
1-inch cinnamon stick
4 cloves
1 bay leaf
1 tsp ginger-garlic paste
1 green chili, optional but adds a nice kick
1 tsp garam masala
½ tsp turmeric
1 tsp chili powder (adjust to your liking)
Salt, to taste
Fresh cilantro for garnish
2 cups water (or prawn stock for extra flavor)
Steps to Make Prawn Pulao
- Prep your ingredients. Rinse the rice and soak it for 30 minutes. Peel and devein your prawns, chop up your veggies, and get your spices ready.
- Cook the rice. In a pot, heat oil and ghee. Add cumin, cardamom, cloves, and cinnamon. Once they start releasing their aroma, toss in the onions and sauté until golden brown. Add the ginger-garlic paste and let it cook for another minute.
- Cook the prawns. Add your tomatoes and let them cook down a bit, then toss in the prawns. Sauté them until they turn pink—should only take about 3-4 minutes.
- Prepare the pulao. Add the soaked rice along with garam masala, turmeric, and chili powder. Stir gently to mix everything together. Add water or stock, bring it to a simmer, then cover and let it cook on low for 12-15 minutes until the rice is soft and the water has been absorbed.
- Final touches. Garnish with fresh cilantro and serve while it’s still warm.
Tips for the Perfect Prawn Pulao
- Prawn stock makes a difference: If you have the time, use prawn shells to make stock—it adds so much flavor to the dish.
- Spices are your friends: Don’t skimp on the cardamom, cloves, or cinnamon. They’re what give the pulao that distinct aroma.
- Don’t overcook the prawns: They cook fast! You want them just pink, not rubbery.
Commonly Asked Questions about Prawn Pulao
Can I use frozen prawns?
Absolutely! Just make sure to thaw them fully before cooking.
What kind of rice is best for prawn pulao?
Basmati is the best choice. Its fragrance and long grains work perfectly for a dish like this.
Can I prep this dish ahead of time?
Yes, this can be made ahead of time! In fact, it often tastes better after a few hours when the flavors have had time to meld together.
How do I avoid tough prawns?
Prawns cook quickly—don’t let them stay in the pan too long. Once they turn pink, they’re ready!
Can I make it with other seafood?
Definitely! You could swap prawns for fish, or mix it up with shrimp and calamari for a seafood medley.
What if I don’t have ghee?
No worries! You can substitute ghee with butter or oil.
Can I add vegetables to the pulao?
Of course! Peas, carrots, or even green beans make great additions.
How spicy is prawn pulao?
The spice level is up to you! Adjust the green chilies and chili powder to suit your preferences.
What should I serve with this?
Pair it with a refreshing cucumber salad, yogurt raita, or a simple green chutney to balance out the flavors.
How do I store leftovers?
Leftovers can be stored in the fridge for up to 2-3 days. Reheat on low heat to keep it moist.
Can I use a pressure cooker?
Yep, a pressure cooker can speed things up—just be careful not to overcook the rice!
Conclusion
Prawn Pulao is not just a meal—it’s an experience. Whether it’s a weekend lunch or a dish for guests, its balance of flavors is sure to leave everyone wanting more. Try it once, and I bet it’ll become a regular on your dinner table!
