How to make King Prawn Pulao -

A delicious, yummy prawn pulao.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

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King Prawn Pulao

King Prawn Pulao Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 2.30-3 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for King Prawn Pulao Recipe

  • Prawns big sized, shelled 250 grams

  • Basmati Rice 1 1/4 cups

  • Onions 4 medium

  • Garlic 10 cloves

  • Ginger 1 inch piece

  • Green chillies 2

  • Potatoes 3 medium

  • Tomatoes 3 medium

  • Fresh coriander leaves 1/4 bunch

  • Saffron (kesar) 4-5 strands

  • Milk 2 tablespoons

  • Coriander seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Caraway seeds (shahi jeera) 1/4 teaspoon

  • Whole dry red chillies 5

  • Cloves 5

  • Cinnamon 1 inch stick

  • Green cardamoms 3

  • Turmeric powder 1/2 teaspoon

  • Cashewnuts 10

  • Oil 1/2 cup

  • Black peppercorns 5

  • Salt to taste

  • Ghee 4 tablespoons

  • Wheat flour dough as required

Method

Step 1

Wash rice, drain and keep aside for two hours. Shell, de-vein prawns and wash them thoroughly under running water. Drain. Peel and wash onions. Slice two of them and finely chop the remaining two. Peel and roughly chop ginger and garlic. Remove stems, wash and slit green chillies. Peel potatoes and make round slices.

Step 2

Leave them in water. Drain just before use. Wash and finely chop tomatoes. Clean, wash and finely chop coriander leaves. Dissolve the saffron in two tablespoons of warm milk. Grind ginger, garlic, coriander seeds, cumin seeds, caraway seeds, red chillies, cloves, cinnamon, green cardamoms, turmeric powder to a fine paste.

Step 3

Soak cashewnuts in half a cup of water for fifteen minutes. Drain and grind to a paste. Parboil rice in three cups of water with a little salt. When rice is half done drain water completely and spread rice in a big flat plate.

Step 4

Heat sufficient oil in a kadai and deep-fry sliced onions till brown and crisp. Drain onto an absorbent paper and keep aside. In the same oil add peppercorns, green chillies and coriander leaves. Add chopped onion and fry till light brown. Add the ground masala paste and fry for two minutes.

Step 5

Then add prawns, cashewnut paste, chopped tomatoes and one-fourth cup of water. Add salt and cook till the gravy thickens. Sprinkle saffron and milk mixture over the rice and divide into seven parts. Divide the browned onions and prawns with masala into three parts each. At the bottom of a large vessel place slices of raw potatoes.

Step 6

This is to keep the rice from sticking to the bottom. Spread a layer of rice over the raw potato slices. Then spread a layer of prawns and onions over the rice. Continue the layering process as follows: rice, onion, rice, prawns and so on till you end with a final layer of rice.

Step 7

Make four holes on the topmost layer of rice and pour one tablespoon of ghee into each hole. Cover with a tight fitting lid and seal the edges with whole wheat flour dough. Cook low heat for about one hour or till the seal breaks and steam comes out.

Step 8

Then take off it the heat. The emission of the steam is an indication that the dish is ready. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.