Prawn and Coconut Pulao is my go-to recipe when I want to impress guests without spending hours in the kitchen. The magic happens when plump prawns meet aromatic basmati rice, all cooked in creamy coconut milk. Every grain of rice soaks up the flavors of fresh herbs, warming spices, and sweet seafood. It’s the kind of dish that fills your kitchen with an irresistible aroma.
About the Recipe
This recipe takes basic pulao to the next level by adding prawns and coconut milk. The prawns are marinated in a zesty mixture of lime juice and fresh herbs, while the coconut milk adds richness and depth. It’s easier than you might think – if you can cook rice, you can make this dish.
Why You’ll Love This Recipe
You’ll love how the prawns turn out perfectly tender, never rubbery. The rice grains stay separate and fluffy, each one flavored with coconut and spices. It’s a complete meal in one pot, saving you time and dishes. Best of all, it’s versatile – dress it up for guests or make it for a cozy family dinner.
Prawn and Coconut Pulao
Cooking Tips
– Don’t skip soaking the rice – it helps achieve perfectly cooked grains
– Use fresh prawns for best results
– Keep an eye on the heat when cooking with coconut milk to prevent curdling
– Let the pulao rest for 5 minutes after cooking before fluffing with a fork
Serving and Storing Suggestions
Serves 6 people. Total prep and cooking time: 1 hour. Serve hot with raita or a simple salad. Leftovers keep well in the fridge for up to 2 days – reheat gently with a splash of water.
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Nutrient Benefits
Prawns are packed with protein and omega-3 fatty acids. Coconut milk offers healthy fats and minerals. Basmati rice provides energy, while spices like ginger and garlic add anti-inflammatory benefits. Fresh herbs boost vitamin content and flavor.
Prawn and Coconut Pulao
Ingredients
- 1/2 kg Basmati Rice
- 500 gms Prawns (medium, shelled and deveined)
- 1 tsp Ginger Paste
- 2 tsp Garlic Paste
- 10 Green Chillies
- 1 sprig Coriander Leaves
- 1 cup Lime Juice
- 1/2 cup Ghee
- 2 inch Cinnamon (stick)
- 5 Cloves
- 2 Onions (finely chopped)
- 1 Red Chilli Powder
- 1 Coconut (ground)
- Salt as per taste
- Water as required
Instructions
- Wash and soak rice in water for 20 minutes.
- Grind the ginger paste, garlic paste, green chillies and coriander leaves.
- Mix the paste with lime juice.
- Marinate the prawns with this mixture for 15 minutes.
- Heat oil in a pan.
- Fry the cinnamon and cloves.
- Add onions, red chilli powder and fry lightly.
- Add the marinated prawns and fry for a few minutes more.
- Mix coconut with water and extract a thick milk.
- Mix the coconut milk and water to make 1 litre and bring to a boil.
- Drain and add rice.
- When two-thirds cooked, add the prawns and salt.
- Mix well.
- Cover and cook on low heat in a preheated oven at 275F/140C for 15 minutes.
- If you do not have an oven, you can also cook it over medium flame for 15 to 20 minutes.
- Serve hot.
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Frequently Asked Questions
Can I use frozen prawns?
Yes. Thaw them completely and pat dry before marinating. Fresh prawns give better results, but frozen ones work fine in a pinch.
Is this recipe spicy?
The spice level is moderate. You can adjust it by changing the number of green chilies and amount of red chili powder.
Can I make this ahead of time?
Cook it fresh for best results. If needed, prep the marinated prawns and measured ingredients ahead of time.
What can I serve with this pulao?
It’s great with cucumber raita, a simple green salad, or pappadums. It’s filling enough to serve on its own too.
