Prawn Pulao, A Simple, Humble And Finger-licking Good Dish
An extremely popular seafood recipe for home cooking as, Prawn Pulao recipe is easy and breezy. In saying so, the simple recipe does not compromise on flavour; it poses an intense mix of flavours, derived from the slightly sweet succulence of prawn and the spiciness of the spice, while the rice works as a great mediator for bringing all of it together.
The Popularity Of Prawn Pulao
Probably derived from the prawn biryani, which is derived from the Mughal Nizam recipe, prawn pulao is extremely popular in coastal areas of India. Especially Goa, where you can find this recipe on almost every menu, from a high-end restaurant to a food truck.
Taste And Flavour Of Prawn Pulao
When the succulence and meatiness of prawns amalgamate with the comfort of a pulao, the resultant prawn pulao is a flavour bomb. The recipe involves minimum ingredients, which nicely complements both the key ingredients. While flavoursome, it is usually not on the spicy side of the spectrum.
The Specialty Of Prawn Pulao
Making a pulao, whether from scratch or from left-overs is in itself a fairly simple and quick process. Since prawn doesn’t take much time for marination and for cooking, they add to the speediness of the recipe. Which is why, prawn pulao has grown as a favorite recipe for ending your hunger pangs, quickly and satisfyingly.
Serving And Presentation Of Prawn Pulao
Tangy and refreshing cucumber raita, along with freshly made papad goes really well with a bowl of prawn pulao. You can cheat and serve this pulao as a prawn biryani, by simply adding deep fried onion as garnishing and either raita or a spicy sallan as an accompaniment.
How To Prepare Prawn Pulao
You can prepare fresh rice or use left-over rice. Prawns are marinated for a few minutes and tossed with rice and other ingredients, and voila just like that your prawn pulao is ready. A special tip, add stock instead of water to make the recipe more delicious.
Prawn Pulao Recipe
Making prawn pulao is usually a 50-minute process, including 15 minutes of prep and around 30 – 35 minutes of cooking time. The measurements for the ingredients mentioned-below will cook for 2 serves.
- Basmati Rice – 1 cup
- Bay leaf – 2, crushed
- Peppercorn – 6
- Cloves – 6
- Cinnamon – 2 inch
- Salt to taste
For Marination of Prawns
- Prawn – 200 gm, cleaned and divined
- Red Chilli powder - 1/2 tsp
- Turmeric - 1/2 tsp
- Lemon Juice – 1/8 tsp
- Salt to taste
For Prawns masala
- Vegetable oil – 2 tbsp
- Onion – 1 medium, sliced thinly
- Tomato – 1 medium, chopped finely
- Green chili – 1 slit
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Bay leaf – 2 - 3
- Green cardamoms – 3 pods
- Cloves – 4
- Peppercorn – 4 -5
- Turmeric – 1/2 tsp
- Red chili powder – 1/2 tbsp
- Sugar – 1 tsp
- Salt to taste
- Mint Leaves – 4 -5 leaves finely chopped
- Coriander Leaves – 4-5 finely chopped
- Prawn stock or vegetable stock or water – 1/2 cup
How to make
Soak the rice for 20 – 30 mins, drain it and keep it aside.
Boil 2 -3 cups of water and add salt, oil, bay leaf, cloves, cinnamon, and peppercorn.
Add the rice in water as the water becomes fragrant.
Let it cook for 5 – 7 minutes as per the quality of rice;
Only cook the rice 90%, as while mixing with prawns it will be cooked again.
Drain the excess water if any.
Allow the rice to cool down
Marinate the Prawns
Take a medium sized bowl and add salt, red chili powder, turmeric powder.
Add prawn and lemon juice.
Evenly coat the marinade over prawns.
Keep them aside till the prawn masala is being prepared.
Making the prawn masala for Prawn Pulao
Add oil into a pan.
Once heated, add bay leaves, cardamom, peppercorns, and cloves.
Sauté them until they become fragrant.
Add ginger garlic paste and cook until the raw smell goes away.
Add onion, sauté till slightly translucent and add tomato in the mix.
After a minute, add salt, sugar and turmeric powder.
Give a good mix and let it cook for 2 – 3 minute or until the oil starts oozing.
Add in the marinated prawns and mix everything with a soft hand.
Add about 1/2 cup of water as the prawns start to cook a bit.
Let it cook on medium-high flame for about 5 min, until the water reduces to half.
Reduce the flame and add 90% cooked rice.
Give a good mix and cover the pan with a lid.
Cook till rice is fully cooked and remaining water evaporates.
Switch off the heat, add coriander and mint leaves.
Cover the lid once again to allow the rice to rest for 1 -2 minutes.
Your prawn pulao is ready to serve
If using fresh prawns than, boil the prawn heads in water for a few minutes to make a prawn stock, use this stock instead of water in the recipe.
If using frozen prawns, thaw them properly before marinating, you can add vinegar to speed up the process.
Prawns tend to cook quickly, so do not marinate them for long or cook them for too long, they might turn chalky due to overcooking, spoiling your prawn pulao.
In case, you are using leftover rice then toss in the rice after almost all the water is dried up; so as to not to let the rice to overcook.
Nutritional Value Of Prawn Pulao
- Total Fat 5 g
- Saturated Fat 3 g
- Cholesterol 252 mg
- Sodium 870 mg
- Potassium 333 mg
- Total Carbohydrates 85 g
- Dietary Fiber 5 g
- Sugars 3 g
- Protein 28 g
Whether for a quaint luncheon or an elaborate dinner party, prawn pulao is a quick, simple and delicious recipe that suits every menu.