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prawns pulao

Prawns Pulao in Coconut Milk Recipe

Prawns Pulao with Coconut Milk Recipe is a delicious, one-pot rice recipe that is made with tender, juicy prawns, and creamy coconut milk, all cooked with aromatic spices. A wholesome dish!
Cook Time 30 minutes
Marinate & Soak 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: Indian

Ingredients
  

  • 1 1/2 cup rice washed and soaked in water for 20 minutes
  • 1/2 cup prawns cleaned and de-veined
  • 3 tbsp oil
  • 1 no cinnamon stick
  • 1 no black cardamom
  • 1 no green cardamom
  • 3 nos bay leaves
  • 3-4 nos cloves
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 2 nos green chilies chopped
  • 1 tbsp ginger-garlic paste
  • 3/4 cup onion sliced
  • 1/2 cup coriander leaves chopped
  • 1 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 cup coconut milk
  • 3/4 cup warm water
  • salt to taste

Method
 

Preparation
  1. Marinate the deveined prawns with a pinch of salt and 1/2 tsp turmeric powder. Keep it aside for 15-20 minutes.
    1/2 cup prawns, 1 tsp turmeric powder, salt
  2. Wash the rice twice, drain the water, and soak it in water for 15-20 minutes.
    1 1/2 cup rice
Cooking
  1. Heat ghee in a pan on low flame. Add cinnamon stick, bay leaves, cloves, black peppercorns, black cardamom, green cardamom, and cumin seeds. Sauté for few seconds.
    3 tbsp oil, 1 no cinnamon stick, 1 no black cardamom, 1 no green cardamom, 3 nos bay leaves, 3-4 nos cloves, 1 tsp black peppercorns, 1 tsp cumin seeds
  2. Add chopped green chilies and ginger-garlic paste, sauté until fragrant.
    2 nos green chilies, 1 tbsp ginger-garlic paste
  3. Next, add the sliced onions and sauté for 2 minutes. Cook until golden brow.
    3/4 cup onion
  4. Now, chopped coriander leaves, soaked rice (without water), and marinated prawns. Sauté for 2-3 minutes.
    1/2 cup prawns, 1/2 cup coriander leaves, 1 1/2 cup rice
  5. Add the turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Gently mix without breaking the rice strands.
    1/4 tsp garam masala, 1 1/2 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder
  6. Next, add the warm water and coconut milk. Adjust salt according to taste.
    2 cup coconut milk, 3/4 cup warm water, salt
  7. Cover and cook on low heat until rice is tender and has absorbed the coconut milk. It will take around 15 minutes.
  8. Once the pulao is done, fluff it with a fork. Garnish with fresh coriander leaves.
    1/2 cup coriander leaves