Prawn Pulao blends the subtle sweetness of prawns with the richness of basmati rice and the freshness of green herbs. The coconut-mint-cilantro paste gives it a coastal character, while whole spices like cinnamon, cardamom, and cloves infuse warmth and depth.
Unlike heavy biryanis, this pulao is lighter yet satisfying, making it perfect for both weekday meals and festive occasions. The prawns cook quickly, absorbing the flavors of the masala without becoming chewy. Ghee adds richness, while the lime juice brightens the taste at the end.
This pulao pairs wonderfully with cucumber-onion salad, papad, and a cooling yogurt raita. It’s a dish you can make ahead for gatherings or enjoy fresh from the pot for a family dinner.
Prepare the Rice & Masala Paste
Wash basmati rice 2–3 times until water runs clear. Soak in 4–5 cups water for 20 minutes. Drain and set aside.
In a blender, add tomatoes, green chilies, grated coconut, coriander leaves, and mint leaves with ¼ cup water. Blend to a smooth paste.
Cook the Masala
Heat ghee and oil in a heavy-bottomed pot over medium-high heat.
Add cloves, peppercorns, bay leaves, cinnamon, and cardamoms. Sauté for 3–4 seconds until aromatic.
Add onions and fry until golden (6–8 minutes).
Stir in ginger-garlic paste; cook for 1 minute.
Add the prepared green masala paste, coriander powder, chili powder, and turmeric. Cook for 2 minutes until the oil starts to separate.
Cook the Prawns & Rice
Add prawns, lime juice, garam masala, and salt. Stir gently; cook for 1–2 minutes (prawns will start to turn pink).
Add drained rice and 2 cups of water. Stir gently to mix.
Reduce heat to low, cover with a tight lid, and cook undisturbed for 20–25 minutes until rice is cooked and water absorbed.
Rest & Serve
Remove from heat and let rest for 5 minutes.
Fluff gently with a fork, garnish with fresh coriander, and serve hot with raita and salad.
Tips and Tricks
- Avoid overcooking prawns — They turn rubbery if cooked too long; 2 minutes before adding rice is enough.
- Extra aroma — Use half ghee, half coconut oil for a deeper coastal flavor.
- Rice fluffiness — Do not stir too much after adding rice to avoid breaking the grains.
- Make ahead — Prepare the green paste in advance and store in the fridge for up to 2 days.
- Spice control — Adjust green chilies and chili powder to your preferred heat level.
Frequently Asked Questions
Yes, just thaw completely and pat dry before using to avoid excess water.
Yes, cook on low flame for 1 whistle and allow natural pressure release.
Unsweetened desiccated coconut works; soak in warm water for 10 minutes before blending.
Yes, peas or beans can be added for extra texture and nutrition.
