Prawn Pulao | Shrimp Pulao
Prawn pulao (shrimp pulao) is a yummy, one-pot rice dish featuring tender prawns and fragrant basmati rice, flavored with aromatic herbs and spices.
Servings 3 people
Ingredients
For the prawn marination
- 250 grams prawns, cleaned and deveined, about 20 medium-sized prawns
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
For the pulao
- 1 cup basmati rice 210 grams
- 2 tablespoons ghee
- ½ teaspoon shahi jeera
- 2 bay leaves,
- 1 inch cinnamon
- 1 star anise
- 4 green cardamom
- 2 cloves
- 3 to 4 black peppercorns
- 1 cup thinly sliced onion, 110 grams
- 1 tablespoon ginger garlic paste
- 2 green chilies slit lengthwise
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon red chili powder, you may add more for more heat
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- 2 medium tomatoes, finely chopped, about ¾ cup, 120 grams
- 1 teaspoon table salt, or to taste
- 2 to 3 tablespoons chopped coriander leaves, divided
- ½ tablespoon lemon juice
Instructions
Soak rice and marinate prawns
- Rinse the rice 3 to 4 times with water until it runs clear to remove excess starch. Add 2 cups of water and soak the rice for 15 to 20 minutes.
- Marinate the prawns with salt, black pepper and turmeric. Set aside for 15 minutes.
- Prep your ingredients in the meanwhile.
Cook onion-tomato masala and prawns
- Heat ghee in a heavy-bottomed pot on medium heat.
- Add shahi jeera, bay leaves, cinnamon, star anise, green cardamom, cloves, and black peppercorns, and saute for about 30 seconds.
- Add sliced onion, and saute until it turns golden brown.
- Next, add coarsely crushed ginger-garlic paste and green chilies, and saute until fragrant.
- Add coriander powder, cumin powder, red chili powder, garam masala, and turmeric.
- Saute for about 30 seconds. Add a few splashes of water if needed to prevent the spices from sticking to the bottom of the pot.
- Add chopped tomatoes and salt to taste. Mix well, and cook until the tomatoes turn mushy and fat separates from the sides. You can add a few tablespoons of water if needed to cook the tomatoes.
- Add the marinated prawns, and cook on medium-high heat just until it turns opaque, about 1 minute.
- Add half of the chopped coriander leaves, and mix.
Add rice and water, and cook the prawn pulao
- Add the drained basmati rice, and mix it well, so that the grains get coated evenly with the masala.
- Add 1¾ cups of water, and lemon juice, and bring to a boil.
- Cover and simmer on low heat until all the water is absorbed and the rice is fully cooked, about 15 minutes.
- Switch off the heat, and leave it undisturbed for another 15 minutes.
- Fluff the rice gently, garnish with more coriander leaves and serve hot!