Pulao is generally considered a vegetarian dish. Here is the twist. You can prepare Prawn Pulao by adding spices and vegetables. Here is a simple recipe for Prawn Pulao, which you can make at home. Although this recipe could be called Prawn Biryani, I’m publishing it as Prawn Pulao, as it appears in Vanitha Recipes.

Prawn Pulao

Ingredients for Prawn Pulao:

1. Cleaned prawns – 1 kg
2. Ginger chopped – 3 tsp
     Garlic – 20 cloves
    Shallots – 20
    Green chillies – 14
    Coriander powder – 1 big spoon
    Funnel seeds – 2 tsp
    Turmeric powder – 1 tsp

3. Dalda/oil – 3 big spoons
4. Shallots sliced thin – ½ cup
5. Curd – 1 cup
    Salt – as needed
    Coriander leaves – a little
6. Coconut grated – 3 big spoons
    Cashew nut  –  2 big spoons
7. Lemon juice – From 1 lemon
8. Rice – 3 cups
9. Cloves – 8
    Cardamom – 8 
    Cinnamon – 2 (1-inch piece each)
    Coriander leaves – 1 bunch
10. Jilebi colour – 1 pinch
     Milk – 4 big spoons
11. Ghee – 3 big spoons
     Onion sliced thin – 2 cups

Method of preparation of Prawn Pulao:

  1. Mix all items of the second set,  grind well and saute in dalda/oil.
  2. Add 1/2 cup chopped shallots and prawns to it and saute again for a while.
  3. Add all items of item 6 and cook prawns, closing the lid.
  4. Stir it occasionally and turn off the flame when the moisture is almost absorbed.
  5. Grind the coconut and cashew nut together and make a fine paste. Mix with lemon juice and add to the prawn curry.
  6. Cook rice, adding the desired amount of water, cloves, cinnamon and cardamom.
  7. Drain water and add enough salt. Mix it well.
  8. Add rice on top of the prawn curry.
  9. Add jalebi colour to milk and sprinkle it over the rice.
  10. Fry the onion in ghee until it turns golden brown. 
  11. Drain the onions from the ghee and pour the remaining ghee on top. 
  12. Close the lid and place it in a hot hearth. The hearth should not have fire, but should have embers. Put some embers on the top of the lid as well and bake the pulao.
  13. If you are baking in an oven, wet a cloth and spread it on the top of the rice before closing the lid.
  14. Bake at 200 degrees for the first 15 minutes and at 150 degrees for the next 15 minutes. 
  15. When you serve, sprinkle a few fried onions on its top.

Author’s Note:

To me, this prawn pulao feels more like a biryani because it uses the dum method. I have only translated a recipe published in Vanitha Magazine with the same title, without making changes. Here is another published recipe. 

Read a few more Pulao recipes here. Here is the page link. Click on the links to read.

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