How to make Prawn Pulao -

A delightful combination of prawns, rice and spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Prawns (प्रॉन/कोलम्बी/झींगा)

Cuisine : Maharashtrian

Course : Rice

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Prawn Pulao

Prawn Pulao Recipe Card

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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 : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn Pulao Recipe

  • Basmati Rice 1 1/2 cups

  • Prawns headless 600 grams

  • Ghee 2 tablespoons

  • Bay leaves 2

  • Black cardamom 1

  • Green cardamoms 4

  • Cloves 6

  • Cinnamon 1 inch stick

  • Black peppercorns 6-8

  • Onion sliced 1 large

  • Turmeric powder 1/2 teaspoon

  • Lemon juice 1 teaspoon

  • Green chillies sliced 2

  • Coconut milk 3 1/2 tablespoons

  • Salt to taste

  • Fresh coriander leaves chopped a few sprigs

  • Coconut, scraped 1 tablespoon

Method

Step 1

Soak rice in three cups of water for about twenty minutes. Drain and keep aside. Shell, de-vein and wash prawns very well.

Step 2

Heat ghee in a thick-bottomed pan. Add bay leaves, black cardamom, green cardamoms, cloves, cinnamon and peppercorns. Once they crackle add sliced onion and sauté till pink.

Step 3

Add three cups of water, turmeric powder, lemon juice and green chillies.

Step 4

Bring it to a boil and add rice. Cook for a minute and add prawns and coconut milk. Season with salt.

Step 5

Stir lightly. Stir till rice absorbs all the water and then cover it with a lid and cook it on low heat till rice and prawns are fully cooked.

Step 6

Garnish with chopped coriander leaves and freshly scraped coconut.

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MasterChef Sanjeev Kapoor

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.