Green Prawn Pulao or shrimp pulao is a delightful one-pot dish that’s super easy and quick to whip up. Its name comes from the vibrant green color of the cooked fluffy basmati rice paired with the prawns. This lovely hue comes from the aromatic ground masala, made with coriander leaves, mint leaves, onion, chillies, ginger, garlic, and spices. The prawns are marinated in this flavorful paste and then cooked in the pulao, resulting in a delicious dish with succulent pieces of prawns.
Family Favorite: Green Prawn Pulao Recipe
In my family, everyone adores rice and seafood, especially prawns. So, when I prepare this green prawn pulao, it vanishes as soon as I start serving it. The dish has such a delightful aroma and flavor that it’s impossible to resist. Typically, I use coconut milk in pulao for a richer taste, especially with seafood, but for this recipe, I kept it simple with just water. Despite this, it still turned out delicious and lighter. For those looking to enhance the flavor, you can add 1.5 cups of thick coconut milk and 1.5 cups of water.
Choosing the Right Prawns for the Recipe
For this Green Prawn Pulao , use medium-sized fresh white seawater prawns, or alternatively, tiger prawns. I find white prawns to be more tender and juicy. They are particularly fleshy, which I prefer over the mushy variety. Be sure to devein the prawns whenever possible, as the veins on their back and front can introduce a bitter taste, which isn’t desirable in this dish.
Serving Suggestions for Green Prawn Pulao
I typically serve sides with all flavored rice dishes, not just green prawn pulao. My kids adore the sides I prepare. For this dish, I paired it with Prawn Pakora, creating an excellent combination alongside refreshing raita and crispy pappadum. You can also serve it with Masala Fried Fish, Meen Thokku or Prawn Masala Delight for an alternative.
Tips for Achieving the Perfect Green Prawn Pulao
- Prevent Browning or Burning: If your rice burns at the bottom when slow cooking, try placing a tava (griddle) on the stove before cooking. This helps distribute heat evenly and prevents burning.
- Using Aluminum Foil: Aluminum foil ensures a tight seal on the pot, trapping steam to cook the rice evenly and achieve a perfect, fluffy texture for this Green Prawn Pulao.
- Alternatives to Aluminum Foil: Instead of foil, use a tight-fitting lid, a damp cloth between the lid and pot rim, or seal with wheat flour dough to trap steam and enhance cooking.
Adjusting Spice Levels
If you prefer a spicier pulao, add more green chilies to the recipe. The original recipe calls for 3 green chilies, which results in a mildly spicy dish. However, if you prefer a more intense heat, feel free to increase the number of green chilies according to your taste. Adding extra chilies can elevate the flavor and provide a delightful kick to your pulao.
Green Prawn Pulao
Description
Prawn Pulao is a delectable, one-pot dish that perfectly blends the vibrant flavors of prawns with aromatic spices and fragrant basmati rice. This dish is a classic favorite for seafood enthusiasts and is often served during festive occasions or family gatherings. The succulent prawns, marinated with a fresh ground paste of herbs and spices, meld beautifully with the sautéed onions, tomatoes, and nuts to create a rich and hearty base. The addition of whole spices like cardamom and cloves brings an added depth of flavor, while the slowly cooked basmati rice absorbs all the essence, resulting in a dish that is both flavorful and comforting. Serve Prawn Pulao with raita or a simple salad for a complete and satisfying meal that will surely impress your guests
Ingredients for the Green Prawn Pulao
For the masala paste
Other Ingredients
Instructions on how to make the Green Prawn Pulao
Instructions on how to make the Green Prawn Pulao
Instructions on how to make the Green Prawn Pulao with step-by-step photos
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Preparing the Ground Paste
In a blender, grind the onion, garlic, ginger, green chilies, mint leaves, coriander leaves, coriander powder, salt, and a little water to a fine paste. Set aside.
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Marinating the Prawns
In a large bowl, add the deshelled prawns and the ground paste. Mix well.
Marinate the prawns for 30 minutes. Set aside.
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Preparing the Aromatic Base
In a large pot, heat the oil and ghee over medium heat.
Add the cardamom, cloves, and cashew nuts. Roast for a few seconds until aromatic.
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Add the sliced onions and sauté until golden brown.
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Add the sliced tomatoes and a few more mint leaves. Cook until the tomatoes turn soft and mushy.
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Cooking the Prawn Pulao
Add the marinated prawns to the pot, along with 1 tsp of salt. Cook for 2 minutes on medium flame.
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Add the turmeric powder and cook for another 3 minutes on medium flame.
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Add the soaked basmati rice and gently mix.
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Pour in 3 cups of water and mix well. Check for seasoning and add 1 more tsp of salt if needed.
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Cover the pot with aluminum foil and then the lid.
Cook on low flame for 15 minutes
Turn off the heat and let it rest for another 15 minutes.
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Remove the cover and fluff up the rice. Add chopped coriander leaves and serve hot.
