Aromatic Shrimp Pulao

Prawn Pulao: An Irresistible One-Pot Delight Ready in Minutes

Embark on a culinary journey to India with this incredible Prawn Pulao recipe. Pulao, often known as pilaf or pilau, is a quintessential South Asian dish that graces tables during celebrations and everyday meals alike. This particular recipe highlights succulent prawns, combined with fragrant basmati rice and a blend of aromatic spices, creating a truly unforgettable one-pot meal. What makes this recipe stand out is not just its exceptional flavor, but also its remarkable ease and speed of preparation – it can be on your table in just about 30 minutes!

Whether you’re a seasoned chef or a beginner in the kitchen, this Prawn Pulao is designed to be straightforward and rewarding. It’s a light yet satisfying dish, perfect for a quick weeknight dinner or a delightful weekend lunch. Forget complicated techniques and obscure ingredients; this recipe focuses on simple, pantry-staple items transformed into something extraordinary. The result is a fluffy, non-sticky, and mildly spiced rice dish that lets the natural sweetness of the prawns shine through. Prepare to impress your family and friends with this effortlessly elegant meal.

What Exactly is Pulao? A Culinary Classic

Pulao, or pilaf, is a dish where rice is cooked in a seasoned broth, often with meat, vegetables, or spices. It’s a staple across India and many other parts of the world, from the Middle East to the Caribbean. In India, pulao variations are endless and beloved. You’ll find versions made with tender vegetables, creamy paneer (Indian cheese), earthy mushrooms, various meats like chicken or mutton, and, of course, delightful seafood like prawns. Unlike biryani, which involves layering and a more complex cooking process, pulao is typically a simpler, one-pot affair, making it ideal for home cooks seeking flavorful yet less time-consuming options.

This Prawn Pulao recipe perfectly embodies the essence of a great Indian pilaf – comforting, aromatic, and incredibly satisfying. It’s a versatile dish that can be adapted to your preference, but at its heart, it remains a celebration of fragrant rice and carefully balanced spices.

Why This Prawn Pulao Recipe Will Become Your Go-To

This isn’t just another prawn and rice dish; it’s a culinary experience waiting to happen, and here’s why you’ll fall in love with it:

• Lightning Fast: With a total time of approximately 30 minutes, it’s perfect for busy weeknights when you crave something homemade and wholesome but are short on time.
• Effortlessly Easy: The step-by-step instructions are clear and simple, making this recipe accessible even for novice cooks. No elaborate culinary skills required!
• Bursting with Flavor: Despite its simplicity, the combination of whole spices, fresh ginger-garlic, and succulent prawns creates a depth of flavor that is truly remarkable. It’s mild enough for everyone to enjoy but rich enough to be deeply satisfying.
• One-Pot Wonder: Minimize your clean-up! This entire dish comes together in a single pot, saving you precious time after a delicious meal.
• Healthy & Wholesome: Made with fresh ingredients, basmati rice, and lean prawns, this pulao is a balanced meal that nourishes your body without compromising on taste.
• Pantry Friendly: You likely have most of the spices and staples already in your kitchen, meaning fewer trips to the grocery store.

Whether you’re planning a casual dinner or looking for a dish to pack for lunch, this Prawn Pulao recipe is a winner on all fronts.

Explore More Prawn Delights:

• Prawn Malai Curry
• Mango Prawn Summer Salad

Mastering the Prawn Pulao: A Detailed Step-by-Step Guide

Achieving a perfect Prawn Pulao is all about following a few simple steps with attention to detail. Here’s a comprehensive guide to ensure your pulao is fragrant, fluffy, and utterly delicious.

• Rice Preparation is Key: Begin by thoroughly washing your basmati rice 2-3 times. This removes excess starch, which helps prevent the rice from becoming sticky. After washing, soak the rice in clean water for 20 minutes. Soaking allows the grains to hydrate evenly, resulting in longer, fluffier rice when cooked. Once soaked, transfer the rice to a colander and let it drain completely, ensuring no excess water remains. This step is crucial for the perfect rice-to-water ratio later.
• Seasoning the Prawns: While the rice soaks, prepare your prawns. If they aren’t already, shell and devein them, then give them a good wash. Lightly smear the prawns with a pinch of turmeric powder and salt. The turmeric provides a beautiful golden hue and a subtle earthy note, while the salt enhances their natural flavor. Set them aside to marinate briefly.
• Tempering the Spices: Heat oil in a thick-bottomed pan or pot over medium heat. Once hot, add the whole spices: bay leaves, green cardamoms, cinnamon stick, and cloves. Sauté these aromatic spices for just a few seconds until they release their fragrant oils. Be careful not to burn them, as this can lead to a bitter taste. This tempering step infuses the oil with a wonderful aroma that will permeate the entire dish.
• Sautéing the Onions: Next, add the thinly sliced onion to the pan. Sauté the onions patiently, stirring occasionally, until they turn a beautiful golden brown color. This caramelization adds a deep, sweet flavor to the pulao, which is essential for its overall taste profile.
• Building the Flavor Base: Stir in the ginger-garlic paste and slit green chilies (adjust the number of chilies based on your spice preference). Sauté for 1-2 minutes, stirring constantly, until the raw smell of the ginger-garlic paste dissipates. This ensures a clean, fresh flavor in the final dish.
• Adding Dry Spices: Introduce the red chili powder (use a non-spicy variety like Kashmiri chili powder for color if you prefer less heat). Sauté for a few seconds to toast the powder, allowing its flavors to deepen.
• Tomato for Tang: Add the chopped tomato along with salt to taste. Sauté until the tomatoes break down and turn soft and mushy, forming a cohesive base. This adds a slight tanginess and body to the pulao.
• Garam Masala Magic: Stir in the garam masala powder. Sauté briefly to incorporate this fragrant spice blend throughout the mixture.

• Cooking the Prawns: Now, add the marinated prawns to the pan. Increase the flame to high and stir-fry the prawns for approximately 2 minutes. Prawns cook very quickly, and you want them to just turn pink and slightly firm. Overcooking them at this stage will make them rubbery.
• Incorporating the Rice: Gently add the soaked and well-drained basmati rice to the pan. Stir very gently for about 2 minutes, ensuring the rice grains are coated with the spice mixture without breaking them. This light toasting of the rice, known as ‘bhunao,’ adds another layer of flavor and helps the grains remain separate.
• Adding Water and Seasoning: Carefully add 2 cups of water to the rice mixture. Give it a gentle stir to combine everything. This is a good moment to taste the liquid and adjust the seasoning if needed. Remember that some water will evaporate, concentrating the flavors, so a slight over-seasoning of the liquid at this stage is usually fine.
• The Art of Dum Cooking: Bring the flame to high and let the water come to a rolling boil. Once you see just a little water bubbling on the surface and the rice begins to appear, reduce the flame to its lowest setting. Cover the pan with a tight-fitting lid. Cook undisturbed for 8-10 minutes. The key here is not to open the lid during this period, as the steam is essential for cooking the rice evenly and perfectly. This method, known as “dum cooking,” allows the rice to cook in its own steam, absorbing all the flavors. After 8-10 minutes, you can gently press a grain of rice with your finger to check if it’s cooked through.
• Final Touch and Serving: Once the rice is perfectly cooked and fluffy, your Prawn Pulao is ready to be served. Garnish generously with freshly chopped coriander leaves for a burst of freshness and vibrant color. Serve hot and enjoy this delicious creation!

Pro Tips for the Perfect Fluffy Prawn Pulao

While this Prawn Pulao recipe is designed for simplicity, a few expert tips can elevate your dish from good to absolutely phenomenal. Follow these suggestions for consistently fluffy, flavorful, and perfectly cooked pulao every time:

• Choose the Right Cookware: Always use a thick-bottomed pan, pot, or vessel. This helps distribute heat evenly and prevents the rice from sticking to the bottom and burning. Crucially, ensure your chosen pot has a tight-fitting lid. A good seal traps the steam, which is vital for the ‘dum’ cooking method and results in perfectly cooked rice. If your lid isn’t tight, you can place a clean kitchen towel under it to create a better seal.
• Quality Basmati Rice is Non-Negotiable: The star of any pulao is the rice. Opt for high-quality, long-grained basmati rice for the best texture and aroma. Aged basmati rice is particularly prized as it yields fluffier grains that separate beautifully. Brands like Dawat, Kohinoor, and Lal Qilla are known for consistently delivering excellent results. Investing in good basmati rice makes a significant difference.
• Precise Measurements: Always use the same measuring cup or instrument for both rice and water. Consistency in measurement is paramount for achieving the perfect rice-to-water ratio, which is the secret to fluffy, separate grains. Small variations can lead to mushy or undercooked rice.
• Proper Rice Soaking and Draining: Do not skip soaking the rice for at least 20 minutes. This allows the grains to absorb some water, ensuring they cook evenly and elongate beautifully. However, thorough draining afterward is equally important. Any excess liquid in the rice can throw off your water ratio, leading to overcooked or clumpy rice. Drain it well in a colander before adding it to the pan.
• The Golden Ratio and Cooking Method: The secret to a perfectly fluffy and separate pulao lies in two things: the right rice-to-water ratio (typically 1 part rice to 2 parts water for basmati, but check your rice package instructions) and the precise cooking method. The ‘dum’ cooking technique, where rice cooks slowly in its own steam with a tight lid, is crucial. Avoid lifting the lid during the cooking process to retain all that precious steam.
• Resting Period: Once the pulao is cooked, resist the urge to immediately open the lid and serve. Let the pulao rest, undisturbed, for another 5-10 minutes after turning off the heat. This resting period allows the steam to redistribute, firming up the rice grains and making them even fluffier and less prone to breaking when fluffed.

Exciting Variations to Customize Your Prawn Pulao

While this basic Prawn Pulao recipe is delicious on its own, it also serves as a fantastic canvas for culinary creativity. Here are some variations to customize the dish to your preference:

• Prawn Size Matters (or Not!): I typically prefer medium-sized prawns for their succulent texture and ease of cooking, but feel free to use any size you like. Larger prawns might require a minute or two more of cooking time, while smaller ones will cook even faster.
• Richness with Ghee: For an extra layer of richness and a more traditional flavor, substitute half of the cooking oil with ghee (clarified butter) or add a tablespoon of ghee at the end of cooking. Ghee imparts a distinct nutty aroma that complements the spices beautifully.
• Expand Your Whole Spice Palette: To further accentuate the aromatic profile, consider adding other whole spices during the tempering stage. Black peppercorns, a star anise, or a small piece of mace can introduce additional layers of fragrance and complexity. Just be mindful not to overpower the delicate prawn flavor.
• Creamy Coconut Milk Pulao: For a wonderfully creamy and slightly sweet version, replace the water with an equal amount of coconut milk. This transforms the pulao into a richer, more exotic dish, especially delightful if you enjoy South Indian or Southeast Asian flavors.
• Spice Blend Swap: While garam masala provides a classic flavor, you can replace it with biryani masala powder for a different aromatic profile. Biryani masala often contains a wider array of spices, offering a more complex and robust taste.
• Fresh Herb Boost: Introduce a vibrant freshness by adding a handful of chopped mint leaves along with the coriander at the end of cooking or even during the initial sautéing of the onions. Mint pairs exceptionally well with prawns and enhances the overall aroma of the pulao.
• A Touch of Citrus: A squeeze of fresh lime juice just before serving can brighten all the flavors, adding a zesty finish that’s particularly lovely with seafood.

Perfect Serving Suggestions for Prawn Pulao

One of the beauties of this Prawn Pulao is that it’s a complete meal in itself – flavorful and satisfying enough to be enjoyed without any elaborate accompaniments. However, pairing it with a simple side dish can elevate the dining experience and add different textures and temperatures to your plate.

A basic raita (yogurt dip) or a bowl of plain, chilled curd (yogurt) is an ideal companion. The cool, creamy tang of the yogurt provides a refreshing contrast to the warm, spiced rice, balancing the flavors beautifully. You can make a simple cucumber raita by grating cucumber into yogurt, adding a pinch of salt, roasted cumin powder, and fresh mint.

For those who prefer a more elaborate meal, this prawn pulao can be served alongside a variety of curries. Its mild flavor makes it a versatile partner for rich chicken curries, spicy vegetable dishes, or even a simple dal. A side salad with a light vinaigrette also offers a refreshing crunch and helps cut through the richness.

This prawn pulao is not only perfect for a relaxed lunch or dinner at home but also makes an excellent option for packing in school or office lunchboxes. It holds up well and tastes just as delicious when reheated, making it a fantastic meal prep choice.

If you try this recipe, please leave feedback and a rating. You can also tag me @spoonsofflavor on Instagram.

Prawn Pulao Recipe | Shrimp Pulao

Prawn Pulao Recipe | Shrimp Pulao

Simple, light yet delicious 30-minute prawn pulao made with basic pantry staple ingredients. It is fluffy, non-sticky, and mild.

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: Prawn pulao, Prawn pulao recipe, Shrimp pulao

Prep Time: 8 minutes

Cook Time: 22 minutes

Total Time: 30 minutes

Servings: 2 people

Author: Geetanjali

Equipment

• Pan with lid

Ingredients

• 1 cup long-grained basmati rice
• 2 cup water
• 15-20 gram prawns/shrimps (shelled, deveined, and washed or 200 grams)
• 2 tablespoon oil
• 2 bay leaves
• 3 cardamoms
• 4 cloves
• 2 inch cinnamon stick
• 1 medium onion (thinly sliced)
• 1 teaspoon ginger-garlic paste
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (non-spicy)
• 1-2 slit green chili
• 4 tablespoon tomato (chopped)
• Salt to taste
• ⅓ teaspoon garam masala powder
• 4 tablespoon coriander leaves (finely chopped)

Instructions

1. Wash the basmati rice 2-3 times and soak in water for 20 minutes. Then transfer to a colander to drain out all the excess water.
2. Smear the prawns with turmeric powder and salt, just to add some color and flavor. Then set aside.
3. Heat oil in a pan and add bay leaves, green cardamoms, cinnamon, and cloves. Sauté the whole spices for a few seconds.
4. Add sliced onion and sauté until onions turn golden brown in color.
5. Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes, until the raw smell of ginger-garlic goes away.
6. Add red chili powder. Sauté to mix.
7. Add chopped tomato followed by salt. Sauté until the tomatoes turn soft and mushy.
8. Add garam masala powder. Sauté to mix.
9. Now add prawns and stir fry the prawns over a high flame for 2 minutes.
10. Add soaked and drained rice. Stir gently for 2 minutes. Make sure the grains don’t break.
11. Next, add 2 cups of water. Stir to mix. You can check for the seasoning right now.
12. Turn the flame to high. When you see very little water bubbling on the surface, simmer the flame, cover, and cook for 8-10 minutes or until you see the rice is cooked through. But don’t open the lid in between. You can press with your finger to see if the rice is cooked or not.
13. Shrimp pulao is ready to serve. Serve hot adding some chopped coriander leaves on top.

Notes

• Use a thick-bottomed pan, pot, or vessel to prevent the rice from sticking to the bottom. Whatever you use, just make sure it has a tight lid.
• Always go for good quality basmati rice for the best result. Aged basmati rice is best. I always have great results with Dawat, Kohinoor, and Lal Qilla basmati rice.
• Remember to use the same measuring cup or instrument to measure the rice and water.
• Make sure to soak the rice for at least 20 minutes and then drain well. Any extra liquid in the rice might overcook the rice.
• The secret of a perfectly fluffy and separate pulao is the right rice to water ratio and the cooking method.

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.