Prawns Pulao
Prawns Pulao
 
Prepare time: 15 min
Cook: 45 min
Ready in: 1 hour

Prawns Pulao Recipe

Made by cooking rice alongside prawns, onions, tomatoes, ginger, garlic, and ordinary flavors, this Prawns Pulao or Shrimp Pulao is a straightforward and flavourful formula. Attempt it for your workday suppers and you will cherish each nibble of it.

On the off chance that you love Prawns as much as I, attempt these plans as well and I am certain you will cherish it – Grilled Sambal Prawns, Chili Prawns, Garlic Butter Shrimp, Kerala Prawn Curry, and Prawn Coconut Curry.

Prawns Pulao

About This Recipe

The vast majority of the days, I favor making Vegetarian Pulao plans, for example, Veg Pulao, Paneer Pulao, Mumbai Style Tawa Pulao, Matar Pulao, Gucchi Pulao, and Gobi Pulao for my regular dinners.

Be that as it may, this time I gave my hands a shot of this mouth-watering Prawns Pulao and we cherished it at home.

Prawns Pulao or Shrimp Pulao is a one-pot dish where rice is cooked alongside onions, ginger garlic glue, green masala, lemon juice, and essential regular flavors with prawns being the star fixing.

Simple to make and delightful to eat, this Shrimp Pulao likewise makes an extraordinary side dish for your local gathering suppers, pot karmas, or in any event, for your workday meals.

You can utilize any prawns of your decision to make this softly spiced and fragrant formula. I have utilized medium-sized prawns yet gigantic prawns likewise work incredible.

This Pulao is currently an easygoing undertaking at home, as I like to make dishes, where fixings are effectively accessible instead of looking for extravagant elements for my ordinary dinners.

It is so natural to make and snappy, making it adept for your ordinary suppers or even to pack in your Office Lunch Box.

This Prawns Pulao is,

  • Simple and Quick
  • Loaded with Flavor
  • Delightful
  • Ideal for regular suppers
  • Incredible to pack in Lunch Box

Fixings

To make this quite great and straightforward Prawns Pulao, you will require,

Rice – I have utilized long grain basmati rice here as that is the best to make pulao or biryani, however the best part about this formula is that you can utilize any rice that is effectively accessible to you and it will even now taste tasty.

You can likewise utilize earthy colored rice or quinoa to make Prawns Pulao, rather than white rice.

Prawns – Use any assortment of prawns to make this Pulao. Simply try to utilize new prawns, as they convey the best taste.

For the Green Masala – This formula utilizes an invigorating and delicious green masala that is set up with the mix of tomato, green bean stew, new coconut, coriander, and mint leaves.

You can change the measure of green chilies according to as you would prefer.

Entire Spices – This Prawns Pulao additionally gets an inconspicuous flavor from entire flavors, that discharge a lovely fragrance alongside the flavor when added hot ghee or oil. I have utilized cloves, peppercorns, inlet leaves, cinnamon, green cardamom for this Pulao.

Oil and Ghee – I have utilized the mix of oil and ghee to make this Pulao, however, you can utilize one of them to make this Pulao as well.

Zest Powders – We will add somewhat more flavor and taste with regular zest powders, for example, coriander powder, red stew powder, turmeric powder, and garam masala powder.

Different fixings that are required – onion, ginger garlic glue, coriander powder, red bean stew powder, turmeric powder, lemon squeeze, and salt.

Bit by bit Recipe

Wash the rice and absorb water for 20 minutes. This cycle will ensure the rice is cushioned and cook equitably.

Add tomato, green bean stew, new coconut, coriander, and mint in a processor. Change the measure of green chilies as per your taste.

Crush these fixings alongside some water to make a smooth glue. Try not to add a lot of water in any case, the last rice will get soft.

Warmth ghee and oil in a container. When the oil is hot, add cloves, peppercorns, cove leaves, cinnamon, and green cardamom and let them snap for a couple of moments. Add onion and fry until they are marginally caramelized.

Add ginger-garlic glue and cook for 2-3 minutes.

Presently add the ground masala, coriander powder, red bean stew powder, and turmeric powder and cook for 2-3 minutes. I generally utilize Kashmiri red bean stew in my cooking as it’s not too hot but rather gives a delightful tone to the dishes.

Add prawns, lemon juice, garam masala powder, salt to taste. Blend everything admirably.

Add depleted rice and 2 and ½ cups of water. Rice to water proportion is critical to get the ideal surface of the pulao, so be extremely cautious with that.

Cover the container and cook the rice on low warmth until all the fluid is ingested and rice is cooked well. Cushion the prawns pulao utilizing a fork and serve hot.

Habitually Asked Questions

How to clean Prawns?

Cleaning prawns is a simple cycle! Above all else, start by washing prawns in virus water and dispose of any that are stained or disgusting.

Ensure you wash them appropriately.

Hold the prawn firmly and immovably wind the top of the prawns. Next, hold the tail, strip away the external shell, and pull off the legs from the underside of the shell.

Presently utilize a blade and put a little chopped that runs down the length of the prawn’s back.

When you make a cut, you will see a little dark line, it’s the vein. Utilize the tip of the blade to pull out the vein and dispose of it.

Wash them again with cold water and ensure that you have cleaned the digestive organs well. Whenever you are done, your prawns are prepared to utilize now.

How to make prawns pulao in a weight cooker?

Follow a similar formula as given underneath, close the cover of the cooker and cook till the cooker discharges 2 to 3 whistles on high warmth. Let the weight discharge normally.

When done, open the cooker, blend the pulao with a fork, and serve hot.

Is it dairy-free?

No, this formula utilizes ghee, which is a dairy fixing. On the off chance that you need a sans dairy adaptation, skip adding ghee and make this Pulao just in oil.

Would we be able to utilize Frozen Prawns?

I like to make Prawns Pulao with Fresh Prawns, yet you can feel free to set it up with frozen prawns as well. Defrost the prawns until they come to room temperature and afterward use it in the Pulao.

On the off chance that you cook frozen prawns straightforwardly, there are odds of them getting overcooked, which will give you chewy prawns.

Serving Suggestions

You can serve this pulao all alone, as it is brimming with flavor and needn’t bother with a backup to season it much more. You can serve it with Raita Recipes, for example, Tomato Onion Raita, Burani Raita, Boondi Raita, Cucumber Raita, or whatever other Raita that you like. Remember to serve singed papad as an afterthought.

You can even serve this Pulao as a side dish alongside your end of the week suppers or just with an invigorating plate of mixed greens for ordinary dinners.

Capacity Suggestions

You can store the extra pulao in the cooler for 2 days.

In the event that you need to save it for a more extended time, at that point freeze it in a cooler safe compartment for as long as 3 months. When prepared to eat, simply defrost for 2-3 hours over the counter, at that point miniature until warm and serve.

In the event that the pulao looks dry, you can sprinkle some water over it prior to placing it in the microwave.

Prawns Pulao

Variety

Utilizing Cooked Rice – To make this pulao utilizing cooked rice, heat oil in a skillet.

Add entire flavors and fry for a couple of moments. Add onion, ginger, and garlic and fry for 3-4 minutes.

Presently add green and tomatoes and cook for another 3-4 minutes. Add coriander powder, turmeric powder, and red stew powder and cook for a moment.

Add the prawns and cover the dish. Cook for 3-4 minutes. Add cooked rice and throw everything great. You can utilize cauliflower rice instead of ordinary rice for a more advantageous rendition.

Utilizing Coconut Milk – You can make a zesty tomato, onion masala alongside ginger, garlic, green chilies, and all the fundamental flavor powder, for example, red stew powder, turmeric powder, and coriander powder. Include the washed rice, prawns, and add slim coconut milk rather than water to cook the Pulao.

Expert Tips By Bikram

Splash the rice for at least of 20 to 30 minutes, as it brings about fleecy and separate rice.

You can utilize any prawns of your decision to make this Pulao.

Ensure you don’t overcook the prawns, as they may turn chewy and rubbery which won’t taste great. Prawns cook rapidly, so watch out for it.

You can try not to add the entire flavors, however, I firmly suggest it for a decent flavor and fragrance.

To make it more healthy, you can even add a few potatoes alongside Prawns in this Pulao.

Prawns Pulao

 

Prawns Pulao
Print Recipe
5 from 1 vote

Prawns Pulao

Made by cooking rice alongside prawns, onions, tomatoes, ginger, garlic, and ordinary flavors, this Prawns Pulao or Shrimp Pulao is a straightforward and flavourful formula. Attempt it for your work day suppers and you will cherish each nibble of it.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: Prawns Pulao Recipe
Servings: 4 people
Calories: 424kcal
Author: Chef Bikram Singh
Cost: $5

Ingredients

  • 1 and ½ cup Basmati Rice
  • ½ cup Tomatoes (chopped)
  • 3 Green Chillies
  • ¼  cup Fresh coconut (grated)
  • ¼  cup Fresh Coriander (packed)
  • ¼ cup Fresh mint (packed)
  • 1 tbsp Ghee
  • 1 tbsp Oil
  • 4 Cloves
  • 4  Black Peppercorns
  • 2 Bay Leaves
  • 1 inch Cinnamon
  • 2 Green Cardamom
  • ¼  cup Onion (chopped)
  • 1 tbsp Ginger Garlic Paste
  • 2 tsp Coriander powder
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp Turmeric powder
  • 300 g Prawns
  • 2 tbsp Lemon Juice
  • 1 tsp Garam Masala Powder
  • Salt to taste

Instructions

  • Wash the rice and absorb water for 20 minutes.
  • Add tomato, green stew, new coconut, coriander and mint in a processor and crush to make a smooth glue.
  • Warmth ghee and oil in a container. When the oil is hot, add cloves, peppercorns, sound leaves, cinnamon and green cardamom and let them snap for a couple of moments.
  • Add onion and fry until they are marginally caramelized.
  • Add ginger garlic glue and cook for 2-3 minutes.
  • Presently add the ground masala, coriander powder, red bean stew powder and turmeric powder and cook for 2-3 minutes.
  • Add prawns, lemon juice, garam masala powder, salt to taste, depleted rice and 2 and½ cups of water.
  • Cover the container and cook the rice until all the fluid is assimilated and rice is cooked well.
  • Cushion the pulao utilizing a fork. Serve hot.

Notes

  • Add some cleaved dill for a tasty flavor to this pulao.
  • Add cubed potatoes, capsicum and peas in this pulao in the event that you wish.
  • You can likewise add some baked masala or hot goda masala to the prawn pulao.
  • Try not to overcook the pulao or add an excessive amount of water, in any case, the rice will get soft.
  • Splash the rice prior to adding to the pulao, as it gives you independent, grainy, and fleecy rice.
  • Try not to overcook the prawns, they may turn chewy and rubbery which won't taste great when you eat them.

Nutrition

  • Calories: 424kcal | Carbohydrates: 62g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 167mg | Sodium: 578mg | Potassium: 243mg | Fiber: 3g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 3mg
Ingredients
  • 1 and ½ cups Basmati Rice
  • ½ cup Tomatoes (chopped)
  • 2-3 Green Chillies
  • ¼ cup Fresh coconut (grated)
  • ¼ cup Fresh Coriander (packed)
  • ¼ cup Fresh mint (packed)
  • 1 tbsp Ghee
  • 1 tbsp Oil
  • 2-3 Cloves
  • 3-4 Black Peppercorns
  • 2 Bay Leaves
  • 1-inch Cinnamon
  • 2 Green Cardamom
  • ¼ cup Onion (chopped)
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Coriander powder
  • 1 tsp Kashmiri red chili powder
  • ½ tsp Turmeric powder
  • 250 g Prawns
  • 1 tbsp Lemon Juice
  • ½ tsp Garam Masala Powder
  • Salt (to taste)
Guidelines
  1. Wash the rice and absorb water for 20 minutes.
  2. Add tomato, green stew, new coconut, coriander and mint in a processor and crush to make a smooth glue.
  3. Warmth ghee and oil in a container. When the oil is hot, add cloves, peppercorns, sound leaves, cinnamon and green cardamom and let them snap for a couple of moments.
  4. Add onion and fry until they are marginally caramelized.
  5. Add ginger garlic glue and cook for 2-3 minutes.
  6. Presently add the ground masala, coriander powder, red bean stew powder and turmeric powder and cook for 2-3 minutes.
  7. Add prawns, lemon juice, garam masala powder, salt to taste, depleted rice and 2 and½ cups of water.
  8. Cover the container and cook the rice until all the fluid is assimilated and rice is cooked well.
  9. Cushion the pulao utilizing a fork. Serve hot.

Notes

  • Add some cleaved dill for a tasty flavor to this pulao.
  • Add cubed potatoes, capsicum and peas in this pulao in the event that you wish.
  • You can likewise add some baked masala or hot goda masala to the prawn pulao.
  • Try not to overcook the pulao or add an excessive amount of water, in any case, the rice will get soft.
  • Splash the rice prior to adding to the pulao, as it gives you independent, grainy, and fleecy rice.
  • Try not to overcook the prawns, they may turn chewy and rubbery which won’t taste great when you eat them.

Nutrition

Calories: 424kcal | Carbohydrates: 62g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 167mg | Sodium: 578mg | Potassium: 243mg | Fiber: 3g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 3mg

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