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Prawn pulao.

Prawn Pulao is a fragrant and flavorful one-pot rice dish, blending tender prawns with aromatic basmati rice and a medley of spices. This Bengali-inspired delicacy is enriched with whole spices like cinnamon, cardamom, and bay leaves, alongside a hint of turmeric for a warm golden hue.
The prawns are sautéed to perfection, infusing the dish with their natural sweetness, while fried onions, ginger, garlic, and green chilies enhance its depth. Often cooked with a touch of ghee for added richness, this pulao strikes a perfect balance of taste and texture. It’s an elegant dish, ideal for festive occasions or indulgent meals, often paired with raita or a simple cucumber salad.
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Prep Time 30 minutes
Cook Time 45 minutes
Course dinner, lunch, Main Course, main dish
Cuisine bangladeshi, Bengali, Indian
Servings 4 serves

Equipment

  • 1 pot to cook.
  • 1 blender/mixer to blend spices

Ingredients
  

  • 500 grams jumbo prawns/king prawns. choice of your prawns
  • 1 cup sliced onion
  • 1/2 cup onion paste
  • 1 cup coconut paste
  • 1 tbsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seed/jeera powder
  • 1 tsp poppy seed paste
  • 1 tbsp yogurt
  • 1 tbsp powdered milk
  • 2 bay leaves
  • 2-4 cinnemon
  • 4 cardamom
  • 1 tbsp ketchup
  • 1 tbsp fried onions
  • 9-10 green chilies
  • 2 tsp raisins
  • 2 tbsp ghee
  • 2 cups pulao rice/basmati rice any!
  • 1/2 cup coriander chopped to garnish
  • salt and sugar to taste.

Instructions
 

  • Marinate the cleaned prawns with salt, 1/2 tsp chili and 1/2 tsp turmeric.
  • Fry them on each side for a minute. take them out.
  • In the same oil add the whole spices and temper them for 10 seconds
  • add sliced onions and cook till brown.
  • add the onion paste, coconut paste, ginger garlic paste and mix well.
  • add whisked yogurt and all the spices listed above.
  • Add ketchup, powdered milk and mix well.
  • cook nicely until oil seperates. add water if needed and the heat should be medium at this stage so we don't burn the gravy.
  • Take your time to make sure the gravy is cooked and fragrant.
  • Add the cooked prawns and coat everything very well with prawns
  • simmer for 4-5 minutes and put it aside in a bowl.
  • In the same pan( no need to wash we want the flavor)
    Add ghee, ginger paste, raisins, and sliced onion, and cook everything until golden brown. Now add washed pulao rice and fry everything for a good 5-7 minutes.
    This ensures fluffy rice.
  • Add 4 cups of hot water and cook everything in high heat until water drys out.
  • add salt, sugar, powdered milk, and green chilis. Give it a mix.
  • then cover it with a lid and put it on a tawa for dum. cook for 10 minutes on dum in the lowest heat or until the rice is cooked.
  • Add back in the cooked prawns along with the gravy.
  • add fried onions, some more chilis and chopped coriander.
  • cover and cook for another 5 minutes.
  • Serve hot with some salad on the side.
  • enjoy!!
Keyword prawn bhuna, prawn biriyani, prawn pulao