Prawn Pulao Recipe

How to make Prawn Pulao

Aditya Bal cooks up his version of a traditional prawn pulao. This recipe tastes so delicious and is very easy to make.

Prawn stock:
8-10 tiger prawn head
10 cups water
2 tsp red chilli
2 tsp turmeric powder
Salt to taste
Marination of prawns:
8-10 tiger prawns
1 1/2 tsp garlic paste
3/4 tsp ginger paste
1/2 tsp turmeric powder
3/4 tsp chilli powder
2-3 tsp vegetable oil
For the pulao masala:
3/4 cup vegetable oil
8-9 green cardamoms
2 cinnamon sticks
10 cloves
4 medium onions, chopped
3 green chillies, chopped
2 1/2 tsp garlic paste
2 1/2 tsp ginger paste
3/4 tsp turmeric powder
1 Tbsp coriander powder
3-4 tomatoes, chopped
1 cup coconut, grated
Some water
4 cups nellore masoori rice (you can use any rice), washed and soaked for half an hour
6-8 cups prawn stock
1/2 a lime, juice
10-15 mint leaves
Coriander for garnishing
Salt to taste

How to Make Prawn Pulao

Boil prawn head in water.

Add red chilli, turmeric and salt and let it boil for 15-20 minutes. Strain the stock liquid and keep aside.

Mix all the marinade ingredients. Coat the prawns well with the marinade and let it marinate for half an hour.

Heat oil in deep cooking pan, add green cardamom, cinnamon sticks, cloves and saute for a minute.

Now add the aromatics.

Start with the onions and saute till it is light brown.

Add green chillies and cook it again for a while.

Then add garlic paste and ginger paste. Stir well.

Now add the powdered spices.

Add turmeric powder and coriander powder. Mix well

Add the tomatoes and a little bit of water to de-glaze the pan.

10.

Now add the grated coconut, stir for a minute or two.

11.

Toss in the rice and mix well.

12.

Turn up the heat a bit now and add the prawn stock.

13.

Cover and cook till the rice is done to about 80 percent, keep checking the level of the liquid.

14.

Once done, add the marinated prawns and gently mix.

15.

Finish the pulao with a squeeze of lime and some chopped mint leaves. Let it all cook on low heat for a 5-7 minutes.

16.

Garnish with coriander leaves and serve hot.

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