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.

Prawn Pulao

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

  1. Wash the rice and soak it in water for 20 minutes. Drain and set aside.
  2. Heat oil in a pan and sauté the sliced onions until golden brown.
  3. Add the grated ginger and minced garlic. Sauté for a minute.
  4. Add the chopped tomatoes, green chilies, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes are soft.
  5. Add the prawns and cook for 2-3 minutes until they turn pink.
  6. 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.
  7. 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