Prawns Pulao Recipe
Prawns Pulao is a one-pot meal which is not only simple yet very delicious and full of flavours and a blend of taste of all ingredients cooked together. Prawns are marinated and cooked in onions and tomato bases with Indian spices and herbs. In the same pot, we cook the basmati rice, the prawns, and masalas together; finally, a dash of desi ghee is all you need to complete your dish.So let's begin with this delicious recipe. Do try it and let us know how much you loved it :-)Happy Cooking !!
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.
Video
Notes
Soaking basmati rice makes the rice grainy and fluffy
Squeezing lemon juice in the water after adding rice makes the rice non-sticky
You can even fry the prawns before adding them to the pulav, so the flavours are intact