How to make Green Prawn Pulao - SK Khazana -

Some aromatic masalas, long-grain basmati rice, green spicy chutney and prawns makes this amazing Green Prawn Pulao. Best for dinners and lunch both.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Maharashtrian, Indian, Fusion

Course : Rice


For more recipes related to Green Prawn Pulao - SK Khazana checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Cheesy Hari Bhari Khichdi Varai Ki Khichdi Khaki rice Spinach, Mushroom And Pistachio Pilaf

Green Prawn Pulao - SK Khazana

Green Prawn Pulao - SK Khazana Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 1-1.30 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Green Prawn Pulao - SK Khazana Recipe

  • Basmati rice soaked for 1 hour and drained 1 1/2 cups

  • Prawns shelled, deveined and washed 12-16 medium

  • Ghee 3 tablespoon

  • Black peppercorns 6-8

  • Cloves 4

  • Bay leaf 1

  • Cinnamon 1 inch stick

  • Green cardamoms 4-5

  • Onion chopped 1 large

  • Salt to taste

  • Green garlic finely chopped 8-10 stalks

  • Fresh mint sprigs for garnish

  • Paste

  • Fresh mint leaves bunch 1/2 medium

  • Fresh coriander leaves bunch 1/2 medium

  • Garlic cloves 6-8

  • Ginger roughly chopped 1 inch

  • Green chillies 3-4

Method

Step 1

To make paste, take mint leaves, coriander leaves, garlic, ginger, green chillies in a blender jar, add a little water and blend into a smooth paste. Transfer into a bowl.

Step 2

Heat ghee in a non-stick pan, add black peppercorns, cloves, bay leaf, cinnamon, green cardamoms and onion, mix and saute till golden.

Step 3

Add prawns and saute for 1 minute. Add ground paste and mix well.

Step 4

Add rice saute for 2-3 minutes on medium heat. Add salt and mix well. Add 3 cups hot water, mix well and bring to a boil. Reduce heat, cover and cook for 10 minutes.

Step 5

Midway through add green garlic, mix well, cover and cook for 5 minutes.

Step 6

Transfer on to a serving plate, garnish with a mint sprig and 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.