Prawn Pulao
Prawn Pulao
5 from 1 vote
Prep: 15 minutes
Cook: 25 minutes
Total Time 40 minutes
Servings: 4
Prawn Pulao is a flavorful South Asian rice dish featuring succulent prawns cooked with aromatic spices and fragrant basmati rice. This seafood variation of pulao offers a delightful blend of tastes and textures, perfect for a satisfying meal.

Nutrition: per serving



  • 300 g Basmati Rice rinsed and drained
  • 400 g Prawns peeled and deveined
  • 2 Onions finely sliced
  • 2 Tomatoes chopped
  • 2 Green Chillies slit lengthwise
  • 3 Garlic Cloves minced
  • 1 inch Ginger grated
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Garam Masala Powder
  • 1/4 cup Coriander chopped
  • 3 tbsp Oil
  • 1 tsp Salt
  • 600 ml Water


  • Heat oil in a large pan. Add cumin seeds and let them splutter.
  • Add sliced onions and sauté until golden brown.
  • Stir in minced garlic, grated ginger, and slit green chillies. Sauté for a minute.
  • Add chopped tomatoes and cook until they turn soft and pulpy.
  • Mix in coriander powder, turmeric powder, and garam masala powder. Cook for another minute.
  • Add cleaned prawns to the pan and cook until they turn pink and opaque.
  • Stir in rinsed and drained rice. Mix well to coat the rice with the masala.
  • Pour in water, add salt to taste, and bring to a boil.
  • Once boiling, reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and the water is absorbed, about 15-20 minutes.
  • Once done, fluff up the pulao gently with a fork. Garnish with chopped coriander leaves.
  • Serve hot with raita or your favourite side dish.

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