Green Prawn Pulao is a flavorful rice dish that’s both simple and impressive. I learned this recipe from my mom, and it’s become my go-to dish for family gatherings. The green masala gives it a unique color and taste, while the prawns add a special touch that makes this pulao stand out from regular rice dishes.
About the Recipe
This recipe combines the best of both worlds – seafood and rice. The prawns are lightly fried to lock in their flavor, while the green masala adds a fresh, spicy kick. It’s perfect for busy weeknights yet special enough for guests. The best part? You’ll only need one pot, making cleanup a breeze.
Why You’ll Love This Recipe
You’ll love how the prawns stay tender and juicy while the rice grains remain separate and fluffy. The green masala creates a beautiful color and brings amazing flavor without being too spicy. It’s quick to make but tastes like you spent hours in the kitchen. Plus, it’s a complete meal on its own.
Green Prawn Pulao
Cooking Tips
– Soak the rice for 30 minutes before cooking for best results
– Don’t overcook the prawns during frying – they’ll cook more with the rice
– Keep the heat low once the rice starts cooking
– Let the pulao rest for 5 minutes before serving
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 45 minutes. Serve hot with raita or lemon wedges. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water.
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Nutrient Benefits
Prawns are high in protein and omega-3 fatty acids. The spices like ginger and garlic boost immunity, while coriander leaves are rich in vitamins A and C. This dish offers a good balance of proteins and carbohydrates.
Green Prawn Pulao
Ingredients
- 1 cup Basmati rice washed and drained.
- 1 cup shelled (deveined prawns.)
- 1 tsp turmeric powder
- 1/2 tsp shajeera
- 1/2 cup chopped coriander leaves
- salt
- oil for frying
To grind:
- 3/4 green chillies
- 2 tsp chopped garlic
- 7/8 peppercorns
- 5/6 cloves
- 1 tsp chopped ginger
- 1 inch cinnamon
Instructions
- Wash prawns, apply salt and turmeric powder and leave aside for 15 minutes.
- Shallow fry the prawns in oil but do not let them harden. Save the oil.
- Heat 2 tbsp oil, add shajeera. When it splutters add the ground masala and fry till oil separates.
- Then add the drained rice and fry for 2 minutes. Add one and a half cups water to it, add salt and mix it.
- When the water boils reduce the flame and cook the rice on slow fire till done.
- Fluff up the rice with a fork and mix fried prawns and sprinkle some of the oil used for frying prawns on the rice. Cover and leave on slow fire for five minutes.
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Frequently Asked Questions
Can I use frozen prawns?
Yes. Just thaw them completely and pat dry before using. Make sure they’re deveined and cleaned properly.
How spicy is this dish?
The spice level is moderate. You can adjust the number of green chilies to suit your taste.
Can I make this dish ahead of time?
While best served fresh, you can make it 2-3 hours ahead. Just reheat gently before serving.
1 comment
excellent