Prawn Pulao Recipe

 
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Prawn Pulao
How to make Prawn Pulao
  • Chef: Aditya Bal
  • Recipe Servings: 5
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Aditya Bal cooks up his version of a traditional prawn pulao.

Ingredients of Prawn Pulao

  • 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

  • For prawn stock:
  • 1.Boil prawn head in water.
  • 2.Add red chilli, turmeric and salt and let it boil for 15-20 minutes. Strain the stock liquid and keep aside.
  • For pulao:
  • 1.Mix all the marinade ingredients. Coat the prawns well with the marinade and let it marinate for half an hour.
  • 2.Heat oil in deep cooking pan, add green cardamom, cinnamon sticks, cloves and saute for a minute.
  • 3.Now add the aromatics.
  • 4.Start with the onions and saute till it is light brown.
  • 5.Add green chillies and cook it again for a while.
  • 6.Then add garlic paste and ginger paste. Stir well.
  • 7.Now add the powdered spices.
  • 8.Add turmeric powder and coriander powder. Mix well
  • 9.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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