Prawn Pulao
This flavorful dish combines succulent seafood with fragrant spices, creating a delicious meal that is sure to satisfy your taste buds. With a perfect balance of savory and aromatic flavors, this prawn pulao recipe is a must-try for any seafood lover.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Basmati Rice (rinsed and drained)
- 400 g Prawns (peeled and deveined)
- 2 Onions (finely sliced)
- 2 Tomatoes (chopped)
- 2 Green Chillies (slit lengthwise)
- 3 Garlic Cloves (minced)
- 1 inch Ginger (grated)
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1/4 cup Coriander (chopped)
- 3 tbsp Oil
- 1 tsp Salt
- 600 ml Water
Instructions
- 1
Heat oil in a large pan. Add cumin seeds and let them splutter.
- 2
Add sliced onions and sauté until golden brown.
- 3
Stir in minced garlic, grated ginger, and slit green chillies. Sauté for a minute.
- 4
Add chopped tomatoes and cook until they turn soft and pulpy.
- 5
Mix in coriander powder, turmeric powder, and garam masala powder. Cook for another minute.
- 6
Add cleaned prawns to the pan and cook until they turn pink and opaque.
- 7
Stir in rinsed and drained rice. Mix well to coat the rice with the masala.
- 8
Pour in water, add salt to taste, and bring to a boil.
- 9
Once boiling, reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and the water is absorbed, about 15-20 minutes.
- 10
Once done, fluff up the pulao gently with a fork. Garnish with chopped coriander leaves.
- 11
Serve hot with raita or your favourite side dish.