Enhance your culinary skills with this delectable recipe for prawn pulao. Indulge in the heavenly aroma that will fill your kitchen as you expertly sauté a blend of aromatic spices, allowing their flavors to meld together perfectly. Tenderize the succulent prawns until they are perfectly cooked, and then add them to the pot to create a dish that is sure to tantalize your taste buds. This step-by-step guide will help you to create the most flavorful version of prawn pulao, ensuring that every bite is bursting with a symphony of flavors.
Table of Contents
If you’re in the mood for a delectable taste of India, try this scrumptious recipe for prawn pulao. This dish features slow-cooked rice paired with succulent, juicy prawns, and can be prepared with only a handful of easy-to-find ingredients. Impress your loved ones with a meal bursting with flavor by serving up a plate of this classic dish. Follow this recipe and you’ll be able to whip up the most delicious version of prawn pulao in no time at all, using just a few simple steps.
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How to make recipe for prawn pulao at home?
Prawns Pulao Recipe
Equipment
- Bottom Kadhai or Bottom Pan
- Mixing Bowl
Ingredients
- 1 Cup Basmati Rice Soaked in water for 30 mins
- 2 Cups Onion Finely Sliced
- 1 Nos Tomato Finely Chopped
- 1 tbsp Ginger Garlic & Chilly Paste
- 250 grams Prawns Cleaned and Washed
- Chopped Mint & Coriander Leaves
- Whole Spices Cinnamon Sticks, Cloves, Black Peppercorns, Green cardamom
- Salt as per taste
- ½ tbsp Garam Masala Powder
- ½ tbsp Turmeric Powder
- 1 tbsp Red Chilly Powder
- 1 Lemon Juice
- Oil/Ghee for Cooking
Instructions
- Ingredients
- Marinate the prawns with 1/2 tbsp of ginger garlic & chilly paste, salt and turmeric
- Mix it well and marinate the prawns for 30 mins
- Heat a bottom vessel, add whole spices as per your choice, and roast it for 30 seconds.
- Add finely chopped onions and fry them until slightly golden brown
- Once onions are slightly golden brown, add 1/2 tbsp ginger garlic and chilly paste and fry them until the raw smell goes
- Mix everything well
- Once the ginger garlic paste is nicely roasted and aromatic, add chopped tomatoes and salt and cook until soft and mushy on low-medium flame.
- Once the tomatoes are soft and mushy, add the dry masalas – chilly red powder, turmeric and garam masala powder and roast them until aromatic on low flame.
- Mix everything well
- Time to add the marinated Prawns, fry the prawns in the masala on a medium flame for 2-3 mins
- Mix everything well
- Then add chopped coriander leaves and mint leave and mix it well; this gives a nice flavour to the masala.
- Mix everything well
- Finally, add the soaked basmati rice to the masala and mix it well; Fry the rice in the masala for 1-2 mins.
- Now add 2 cups of water; we had taken 1 Cup of basmati rice, so it's always (a 1:2) ratio, Tip – While making rice/pulav, For every 1 cup of rice, we should use 2 cups of water.
- Mix it well and add half lemon juice; this will prevent sticky riceTip – Lemon juice helps in getting non-sticky rice, always after adding rice, squeeze in lemon juice for non-sticky rice
- Finally, add 1 tbsp of Desi ghee or clarified butter for extra taste and let it boil.
- Once it starts boiling, cover it with a lid and cook for 15 mins, do not stir continuously to avoid breaking of rice
- After 15 mins, you can check the rice is cooked well and ready to be served.Tip – In case you find the rice is yet to be cooked and just cooked partially and the water is drained out, then you may keep it on dum by placing a thick tawa on the stove and placing the pulav vessel over it and cook it for next 10 mins on the lowest flame.
- Serve it hot with vegetable raita and papad.
2 Comments
My favorite
Thank you