Here is an easy to make, light and fresh prawn pulao that you can cook and enjoy for lunch or dinner.

Let’s get started with the recipe.


  • 250 grams Basmati rice (thoroughly washed and soaked in water)
  • 1 Cup medium sized prawns (fully shelled, deveined and washed)
  • 2 Tablespoons of finely chopped onions
  • 3 Tablespoons chopped coconut
  • 2 Tomatoes (chopped)
  • 1 Teaspoon whole cumin seeds
  • 3-5 Green chillis (more or less, as per liking)
  • 3-4 tablespoons of chopped coriander leaves
  • 1 Tablespoon coriander powder
  • 1 Teaspoon Kashmiri red chili powder
  • ½ Teaspoon turmeric powder
  • ½ Teaspoon sugar (optional)
  • Salt to taste
  • Whole garam masala – 2 bay leaves, 3-4 cloves, 2 green cardamoms, 1-inch cinnamon stick
  • 1 Teaspoon garam masala powder
  • 4 Tablespoon cooking oil


  • First, wash and soak the Basmati rice.
  • Also wash, shell, devein and keep the prawns ready.
  • In a blender jar put the chopped coconut, tomatoes, cumin seeds, green chillis and coriander leaves and blends into a fine paste.
  • In this paste, mix in the coriander powder, turmeric powder, and Kashmiri red chili powder and keep this paste aside.
  • Heat the oil in a heavy bottom cooking vessel and add the whole garam masala. Let them splutter for 30 seconds.
  • Add the chopped onions and fry till golden brown.
  • Now, add the prepared spice mix. Mix and cook in high flame for a minute, then lower the flame completely, cover the vessel and cook the spice mix for 4-5 minutes. Check and stir once in between.
  • Uncover the cooking vessel and check if the oil has totally separated from the masala to ensure it is fully cooked.
  • Add the drained prawns. Add salt to taste and sugar if using. Mix well and cook the prawns for 1-2 minutes on medium flame.
  • Add 500 grams of water (double the amount of rice), mix well and increase the flame to bring it to a boil.
  • Add the soaked and drained rice, mix well, add some more salt and bring it to a boil.
  • Give it one more mix, lower the flame and cover with a lid. Cook on low flame for 7-8 minutes.
  • Uncover, mix gently to avoid breaking the rice. Top it with some freshly chopped coriander leaves and 2-3 whole green chilies that are not spicy. Cover with the lid again and cook on low flame for 3-4 minutes. Turn off the flame and keep covered for 5 more minutes.
  • Serve hot with raita. Enjoy!


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