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Delicious Prawn Pulao Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Cuisine Pakistani
Servings 4
Calories 424 kcal

Ingredients
  

  • 1½ cups Basmati Rice
  • ½ cup Chopped Tomatoes
  • 2-3 Green Chilies
  • ¼ cup Fresh Coconut Grated
  • ¼ cup Cilantro Leaves
  • ¼ cup  Fresh Mint Leaves
  • 1 tbsp Ghee or Oil
  • 1 tbsp Oil
  • 2-3 Cloves
  • 4-5 Black Peppercorns
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 2 Green Cardamoms
  • ¼ cups Chopped Onions
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Coriander Powder
  • 1 tsp Kashmiri Red Chili Powder
  • ½ tsp Turmeric Powder
  • 250 g Prawns
  • ½ tsp Lime Juice
  • ½ tsp Garam Masala Powder
  • 2 tsp Salt

Instructions
 

Soak The Rice:

  • Wash rice 2-3 times with water until the water runs clear. Soak it in 4-5 cups of water for 20 minutes.

Make Green Masala Paste:

  • Add tomatoes, chilies, coconut, cilantro, and mint to a blender or a food processor.
  • Add ¼ cup water and blend to make a smooth paste. Scrape the sides of the blender a few times while blending. Set aside.

Make The Prawn Pulao:

  • Heat ghee and oil in a pan over medium-high heat.
  • Once the oil is hot, add cloves, peppercorns, bay leaves, cinnamon stick, and green cardamoms, and let them crackle for 3-4 seconds
  • Add onions and fry until they are slightly browned (8-10 minutes), stirring frequently.
  • Add ginger-garlic paste and cook for 2-3 minutes.
  • Now add the ground green masala paste, coriander powder, chili powder, and turmeric powder, and cook for 2-3 minutes.
  • Add the prawns, lime juice, garam masala powder, and salt, and stir gently.
  • Drain the water from the rice and add the rice to the pan.
  • Add 2 and ½ cups of water and mix gently.
  • Reduce the heat to low.
  • Cover the pan with a tight-fitting lid and cook the rice undisturbed 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 of the pan and fluff the shrimp pulao using a fork. Serve hot.