Prawns Pulao Recipe

Cooking Directions

• STEP 1.Wash and soak the basmati rice for 30 minutes. Drain and set aside.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and bay leaf. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes are soft and oil starts to separate.
• STEP 5.Add the prawns and cook until they turn pink and are cooked through.
• STEP 6.Add the soaked rice, salt, and water. Bring to a boil, then reduce the heat and cover the pan. Cook for about 15-20 minutes or until the rice is cooked and the water is absorbed.
• STEP 7.Garnish with chopped coriander leaves and serve hot with raita or a side salad.

Cooking Tips

• Soaking the rice helps in achieving fluffy and separate grains.
• Make sure to cook the prawns just until they turn pink to avoid overcooking and making them rubbery.
• You can add vegetables like peas, carrots, or bell peppers to the pulao for added flavor and nutrition.

Storage and Serving

• Prawns Pulao is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.