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Ruchik Randhap

Food & Memories of Mangalore

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September 1, 2017

Prawn Pulao

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Prawns are a favourite amongst many, I am no exception! I have always wanted to make a good prawn pulao that was simple enough to make with very basic ingredients. I always prefer to use whatever’s at hand than having to buy fancy ingredients. Yes, if there is a biryani being made then I do go out of my way to source the extra ingredients required but a pulao is a more casual affair at my place. On days that I want to eat something special I just throw in a few extra ingredients together to make a basic chicken, meat or prawn curry and cook the rice in its gravy.

So this prawn pulao is something very simple yet festive. I made it using jeerakasala rice which is a short grained rice but you can use basmati too. In my opinion, jeerakasala gives an amazing flavour and aroma and most South Indian biryani versions are made with this rice. I do hope you make this pulao soon and enjoy it as much as we did!

Eid Mubarak to all my readers who are celebrating. Enjoy the festivities & the long weekend!!

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Prawn Pulao

A simple & easy prawn pulao makes for a great lunch box option. Serve it with raitha to make a complete, satisfying weekday lunch!
4.84 from 6 votes
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Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

To be marinated

  • 500 grams prawns about 30 tiger prawns, cleaned and deveined
  • 1/2 teaspoon turmeric powder
  • salt to taste

For the rice:

  • 4 cloves
  • 2 cardamoms bruised
  • 1 " stick cassia bark or cinnamon
  • 1 bay leaf optional
  • 1 big onion finely sliced
  • 2 medium-small tomatoes finely chopped
  • 1-2 medium-small green chillies slit (adjust to taste)
  • 2 teaspoons ginger & garlic paste
  • 1-1/2 teaspoons plain red chilli powder
  • 1/2 teaspoon cumin powder
  • juice of 1 medium lime
  • 1/4 cup fresh coriander finely chopped plus extra for garnishing
  • 2 cups basmati or jeera rice jeerasala
  • 4 cups water or prawn stock freshly boiled * see notes
  • salt to taste
  • ghee and oil for frying

Instructions

  • Marinate the cleaned and deveined prawns with the salt & turmeric powder for about 15-20 minutes. Wash the rice in 2-3 changes of water and soak for 15 minutes. Then drain in a colander till required.
  • Heat oil in a frying pan and fry the prawns lightly on both sides on a medium heat till golden. Remove and set aside
  • Heat ghee in a heavy based pan/wok and add the cloves, cardamoms, cassia bark or cinnamon stick and bay leaf one by one and let them sizzle for a few seconds.
  • Add the green chilli and fry it for a few seconds on a low heat. Next, add the sliced onions and fry them till translucent (pale)
  • Add the ginger & garlic paste and fry for half a minute or till the raw smell goes away. Toss in the chopped tomatoes and continue to fry for at least 4-5 minutes on a medium-high heat till the tomatoes are all mushy and the oil begins to separate (this step is important, don't leave the tomatoes half done). Add the 1/4 cup of chopped coriander as well
  • Reduce the heat to low and add the red chilli powder & cumin powder and mix well. Add the soaked & drained rice and mix it well.
  • Pour in the freshly boiled water or prawn stock, lime juice and salt to taste. Crumble in the stock cubes if you are using water instead of prawn stock. Check the taste and adjust the ingredients accordingly. If you are using jeera rice you can add an extra 1/4 cup of water. *see notes
  • Bring the mixture to a rolling boil and let it bubble for 1-2 minutes. Then reduce the heat to a sim, add the fried prawns, cover the pan with a well fitting lid. Place a weight on the lid and set the timer for 5 minutes.
  • After 5 minutes, turn off the heat and leave the pan undisturbed for a further 15 minutes (if you are using basmati rice) or 20-22 minutes (for jeera rice).
  • When the time is up, open the pan and fluff up the rice with a fork. Garnish with chopped coriander and serve hot with raitha

Notes

If you do not wish to use prawn stock, you can use plain water and 2 bouillon (stock) cubes instead.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

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Filed Under: All Posts, Mangalorean Recipes, Rice, Pasta and One Pot Meals

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Comments

  1. GRACY MARIA D'CRUZ says

    April 7, 2018 at 11:14 am

    1/4 cup fresh coriander finely chopped plus extra for garnishing

    When to add the chopped corriander as you have written plus extra for garnishing.

    Also what stock cubes? – chicken?

    Thank you

    Reply
    • Shireen Sequeira says

      April 7, 2018 at 6:56 pm

      Hi,

      You can add the 1/4 cup chopped coriander before adding the rice. I have updated the recipe (see step#5)

      You can use chicken or veg stock cube – whatever is available.

      Reply
  2. Jesna Fernandes says

    March 7, 2019 at 12:48 pm

    Hi Shireen,

    I tried out this recipe for lunch today. I thought of cooking a special meal for my mum, dad and bro as I have been enjoying their hospitality for past 7 months ever since i delivered my lil one. I must tell you, You deserve a big teddy hug… Your recipie is spot on just like the ones I had tried earlier. The final product was so delicious everyone went ga ga about it…. You really deserve a Big Thank You from me…

    Reply
  3. Jesna Fernandes says

    March 7, 2019 at 12:57 pm

    Hi Shireen,

    I tried out this recipe for lunch today. I thought of cooking a special meal for my mum, dad and bro as I have been enjoying their hospitality for past 7 months ever since i delivered my lil one. I must tell you, You deserve a big teddy hug… Your recipie is spot on just like the ones I had tried earlier. The final product was so delicious everyone went ga ga about it…. You really deserve a Big Thank You from me…

    Jesna Fernandes

    Reply
    • Shireen Sequeira says

      March 8, 2019 at 7:33 pm

      Hi Jesna,

      Thank you so much for the wonderful appreciation! I am so glad that you liked the prawn pulao! Congratulations on the new arrival!! Take care and do stay tuned for more recipes!

      Reply
  4. Chetnaman says

    May 2, 2019 at 4:03 pm

    If I have to name one recipe which I can have even my stomach is full then it would be none other than this Prawn pulao. It’s so tasty that I can just go on and on. I got the recipe of it from Living Foodz and now make it once a week.

    Reply
    • Shireen Sequeira says

      May 10, 2019 at 8:24 pm

      That’s wonderful! Thanks for the feedback!

      Reply
  5. Anonymous says

    July 13, 2020 at 1:02 pm

    Hi,

    looks like a good recipe but wanted to check if i can add prawn boullion cubes as i have them or we have to use chicken or veg boullion cubes only? and if yes, two cubes?

    Reply
    • Shireen Sequeira says

      July 13, 2020 at 1:43 pm

      Hi!

      Yes,ofcourse, go ahead and add the prawn bouillon cubes! I didnt have them so I used the chicken cubes. The quantity depends on the saltiness of the bouillon cubes. For 3 cups of basmati rice I use 2 chicken cubes and then taste and add the salt accordingly, so please adjust to taste

      Reply
  6. Namrata Kini says

    August 2, 2020 at 8:57 pm

    Hi, I tried your Prawns Pulav recipe today and it turned out so well. My family just loved it. Thank you for the wonderful recipe. A big thank you. I shall definately try other recipes from your blog.

    Reply
    • Shireen Sequeira says

      August 15, 2020 at 11:56 am

      Hi Namrata, so happy to hear that the pulao turned out so well! Thanks so much for the great feedback!!

      Reply
  7. Sylvia Fernandes says

    September 4, 2020 at 5:31 pm

    Hi Shireen

    I tried this recipe today and it turned out to be yum!!

    Reply
    • Shireen Sequeira says

      September 5, 2020 at 8:33 pm

      Hi Sylvia,

      Thank you so much for your great feedback!

      Reply
  8. Chhaaya Shridhar says

    November 23, 2020 at 9:42 am

    Can we make this in a pressure cooker too;if so, for how many whistles?

    Reply
    • Shireen Sequeira says

      November 23, 2020 at 8:17 pm

      Hi, you could try although I have never tried making prawns in a pressure cooker. Please follow the tips in this pressure cooker biryani that I had shared earlier
      https://www.ruchikrandhap.com/mums-chicken-green-biryani-pressure/

      Reply
  9. Lynette says

    November 25, 2020 at 11:43 pm

    Hi Shireen
    I tried your prawns pulao recipe today and I am very happy for it turned out really delicious!!!!!

    Reply
    • Shireen Sequeira says

      November 26, 2020 at 9:19 am

      Hi Lynette,

      Thank you so much for the great feedback! Happy to hear that!!

      Reply
  10. Ashin Fernandes says

    July 1, 2021 at 7:30 pm

    For 1.5 kg rice how should I go about with the recipe?

    Reply
    • Shireen Sequeira says

      July 1, 2021 at 7:48 pm

      Sorry, I haven’t scaled it up so much. This recipe needs 2 cups rice which is approx 400 gms…so you’ll have to scale it up almost 4 times to achieve the desired quantity of masala.

      Reply
  11. Nikita says

    September 4, 2021 at 6:24 pm

    Ready tasted yummy thanks for sharing the recipe

    Reply
    • Shireen Sequeira says

      September 13, 2021 at 9:14 am

      Glad to hear that! Thanks a lot!

      Reply
  12. Nikita says

    September 4, 2021 at 6:25 pm

    Really Tasty and yummy thanks for sharing the recipe

    Reply
    • Shireen Sequeira says

      September 13, 2021 at 9:12 am

      I’m so glad you liked it! Thanks for the feedback!

      Reply
  13. Lynne Jarche says

    May 5, 2022 at 3:32 am

    Halved the recipe tonight and made it. It was so, so good and we have enough for us both tomorrow night as well. I did use fresh chilli from my garden and fish stock. Limes are in season in South Africa right now. But no Coriander, we don’t like it much. Delicious. Thank you!

    Reply
    • Shireen Sequeira says

      May 9, 2022 at 8:34 pm

      That sounds wonderful! Thank you so much for giving this recipe a try! I appreciate your feedback!

      Reply
  14. Flona says

    November 16, 2022 at 5:44 am

    Tried this recipe. My kids loved it!

    Reply
    • Shireen Sequeira says

      November 18, 2022 at 4:35 pm

      Thank you so much for the feedback Fiona!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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