Shrimp Pulao Recipe Prawn Pulao Whiskaffair

on Jan 20, 2021, Updated Aug 07, 2023 If you love prawns as much as I do, try these recipes too, and I am sure you will love them: Chilli Prawns, Kerala Prawn Curry, Indian Coconut Shrimp Curry, Shrimp Masala, Paprika Shrimp, Hibachi Shrimp, and Hunan Shrimp. Pulaos are my favorite lunch option. They are quick and easy to make, loaded with flavors, and mostly one-pot, which means less clean-up. With just a raita and some chopped onions and cucumbers on the side, you have a delicious meal ready in no time. I had some shrimp sitting in the freezer for some time, so I made this shrimp pulao recipe. I used a spicy green masala, which paired well with the rice and prawn combination. Sharing the recipe for you all to try!

About Shrimp Pulao (Prawn Pulao)

Shrimp Pulao (Prawn Pulao) is an Indian-style rice dish where rice is cooked with shrimp, herbs, and spices. This gluten-free one-pot meal recipe is spicy, loaded with flavors, and super easy to make, perfect for days when you want to eat something delicious but have no time to make elaborate meals. It is also my go-to recipe for potlucks, house parties, or family dinners. Shrimp Pulao tastes great with plain yogurt or raita. To make it even more indulgent, you can garnish it with crispy fried onions. Shrimp Pulao is made in different ways in different homes. In this post, I am sharing the recipe I use at home. Prawns (Shrimp) – 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. For The Green Masala – This shrimp pulao recipe uses a refreshing and tasty green masala made with fresh tomatoes, green chilies, fresh coconut, cilantro (fresh coriander leaves), and fresh mint leaves. Adjust the green chilies according to your taste. Whole Spices – Whole spices release a beautiful aroma and flavor when added to hot ghee or oil. I have used cloves (laung), black peppercorns (kali mirch), bay leaves (tejpatta), cinnamon (dalchini), and green cardamom (hari elaichi). Oil and Ghee – I have used a combination of oil and ghee to make this pulao, but you can use any of them. Spice Powders – You will need a few basic Indian spices such as coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala powder. Others – You will also need onions, ginger garlic paste, freshly squeezed lime juice (or lemon juice), and salt. Wash 1 and ½ cups of white rice 2-3 times with water until the water runs clear. Soak it in 4-5 cups of water for 20 minutes. This process will make sure the rice is fluffy and cooked evenly.

½ cup chopped tomatoes 2-3 green chilies ¼ cup chopped fresh coconut ¼ cup cilantro (packed) ¼ cup fresh mint (packed)

Add ¼ cup water and blend to make a smooth paste. Scrape the sides of the blender a few times while blending. Set aside. Add the following ingredients once the oil is hot, and let them crackle for 3-4 seconds.

2-3 whole cloves 3-4 whole peppercorns 2 whole bay leaves 1-inch piece of cinnamon stick 2 whole green cardamoms

Add ¼ cup chopped onions and cook until slightly browned (6-8 minutes), stirring frequently. Now, add 1 tablespoon ginger-garlic paste and cook for a minute. Now add the following ingredients and cook for a minute.

ground green masala paste 1 teaspoon coriander powder 1 teaspoon Kashmiri red chili powder ½ teaspoon turmeric powder

cleaned prawns 1 teaspoon freshly squeezed lime juice ½ teaspoon garam masala powder 2 teaspoon salt

Drain the water from the rice and add the rice to the pan. Add 2 cups of water and mix gently. Note – Rice to water ratio is essential to get the perfect texture of the pulao, so be very careful with that. Use standard cups and spoon measurements to measure the ingredients for the best results. Reduce the heat to low. Cover the pan with a tight-fitting lid and cook the rice undisturbed on low heat 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 lid and fluff the shrimp pulao using a fork. Serve hot. You can add some biryani masala, tandoori masala, pulao masala, or spicy goda masala to the prawn pulao for a taste change. Chopped dill tastes excellent in this recipe. Replace water with thin coconut milk for a coconutty pulao.