Prawn Pulao Recipe

Prepare the Rice

• Rinse and soak basmati rice in water for 30 minutes. Cook the rice until it's 70% done. Set aside.

Marinate the Prawns

• In a bowl, mix prawns with yogurt, red chilli powder, turmeric powder, and salt. Let them marinate for 15 minutes

Tempering and Aromatics

• In a large pot, heat ghee and cooking oil. Add cumin seeds, cloves, green cardamom pods, and a cinnamon stick
• Once the spices release their aroma, add thinly sliced onions and sauté until golden brown.

Cook the Prawns

• Add marinated prawns to the pot. Cook until they turn pink and are almost cooked through

Add Spices

• Introduce ginger-garlic paste, garam masala, and coriander powder to the pot. Stir to coat the prawns in the masala.

Add Tomatoes and Green Chilies

• Add chopped tomatoes and finely chopped green chilies.

  Cook until the tomatoes are soft and the oil starts to separate.

Layering with Rice

• Gently fold in the partially cooked basmati rice. Ensure the rice is evenly coated with the flavorful prawn masala.

Cooking on Dum

• Sprinkle fresh coriander leaves over the rice. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked and infused with the prawn masala.

Serve Hot

• Once done, fluff the Bombay Masala Prawn Pulao with a fork
• Serve hot, garnished with additional coriander leaves if desired

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