This prawn pulao recipe is simple and easy to prepare. It is a modified version inspired by my mum’s recipe and is ideal for situations when you have very little time on your hands. So, if you are expecting guests at 2 pm, you can easily start making this delish dish an hour earlier and serve piping hot. Your guests are sure to praise the effort.
My mum doesn’t really like spending too much time in the kitchen and believes in making the best dishes from minimum ingredients. I think I have inherited that ideology from her.
Not only does simple cooking make you spend lesser time in the kitchen, it also retains the original flavour of key ingredients in your food. For example, those of the prawns in this dish.
Here’s a simple recipe of Prawn Pulao
8-10 de-veined and cleaned prawns (medium size)
200 gms basmati rice (long grain preferred)
3 bay leaves
Cinnamon stick (half an inch)
10-12 pieces of peppercorns
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
1 onion (small, finely cut)
Salt to taste
A dash of lime
1 tbsp ghee
1. Marinate the prawns in ginger garlic paste, chilli powder, half tsp turmeric powder and a dash of lime for an hour.
2. Meanwhile, wash the rice and set aside.
3. Add 1 tbsp of ghee to a deep pan, add the finely chopped onions and sauté till they turn golden brown.
4. Add cinnamon stick, bay leaves and the peppercorn to the pan. Sauté till you can smell the flavour of the spices. Add half tsp turmeric powder to it. This will help in giving the pulao its colour
5. Add the marinated prawns to this, sauté till they appear to change colour.
6. Add the rice to this and sauté for a few minutes.
7. Add water till the rice submerges in and then add salt. Stir for a bit.
8. Cover the pan and allow this to boil till the water dries up. Remember to not let it dry completely.
9. Serve with curries which don’t overpower the delicate flavour of this pulao or with dahi raita.