Prawn Pulao
Prawn Pulao is a delicious and aromatic rice dish from Mangalurean Catholic Cuisine, packed with the flavors of coastal India. This recipe is perfect for a special dinner or a festive occasion.
Ingredients
- 1 cup basmati rice
- 250g prawns, cleaned and deveined
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1-inch ginger, grated
- 4 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 cups water
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions
- Wash the rice and soak it in water for 20 minutes. Drain and set aside.
- Heat oil in a pan and sauté the sliced onions until golden brown.
- Add the grated ginger and minced garlic. Sauté for a minute.
- Add the chopped tomatoes, green chilies, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes are soft.
- Add the prawns and cook for 2-3 minutes until they turn pink.
- Add the soaked rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the rice is done.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Pan Spatula Cooking spoon Measuring cup
Tools
Cooking pot with lid
Serving suggestions
Serve the Prawn Pulao with a side of raita (yogurt dip) and papad (crispy flatbread).
Tips & tricks
For extra flavor, you can add a squeeze of lemon juice before serving.
Cost
$12