How to make Green Prawn Pulao -
Prawns marinated with freshly ground coriander paste and cooked with rice in coconut milk
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Medium prawns (मध्यम आकार के प्रॉन्स)
Cuisine : Indian
Course : Rice
For more recipes related to Green Prawn Pulao checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Fish Kofta Pulao Nutriwale Chawal - SK Khazana Chicken Chettinaad Biryani Mixed Paella
Green Prawn Pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Green Prawn Pulao Recipe
Rice , soaked for 1 hour and drained 1 1/2 cups
Medium prawns , shelled and deveined 12-16
Oil 2 tablespoons
Star anise 1
Black peppercorns 8-10
Garlic , chopped 1 teaspoon
Onions , sliced 2 medium
Salt to taste
Coconut milk 1/4 cup
Fresh coriander sprigs for garnish
Sol kadhi to serve
Paste
Fresh coriander leaves 1 cup
Fresh coconut , scraped 2-3 tablespoons
Garlic 10-12 cloves
Green chillies 1-2
Ginger , roughly chopped 1 inch
Black peppercorns 1 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Method
Step 1
To make the paste, put coriander leaves, coconut, garlic, green chillies, ginger, peppercorns, salt and lemon juice into a blender jar and blend to a smooth paste. Transfer into a bowl.
Step 2
Take prawns in a bowl, add 3 tablespoons green paste, mix well and set aside to marinate.
Step 3
Heat oil in a deep non-stick pan, add star anise, peppercorns and garlic, mix and sauté till the raw smells disappear. Add onions, mix and sauté till the onions turn translucent. Add the remaining green paste and mix well.
Step 4
Add rice, mix and saute for 2-3 minutes. Add salt and mix well. Rinse the chutney bowl with 1 cup water and add to the pan. Add 1½ more cups water, mix well and bring the mixture to a boil.
Step 5
Add marinated prawns, mix, cover and cook on high heat for 5 minutes. Reduce heat and cook till fully done.
Step 6
Add coconut milk, mix well, cover and simmer for 5 minutes.
Step 7
Transfer into a serving bowl, garnish with coriander sprigs and serve immediately with solkadhi.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
