Green Prawn Pulao

Prawns marinated with freshly ground coriander paste and cooked with rice in coconut milk This is a Sanjeev Kapoor exclusive recipe.

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Green Prawn Pulao

Main Ingredients Rice, Medium prawns
Cuisine Indian
Course Rice
Prep Time 51-60 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Green Prawn Pulao

  • 1 1/2 cups Rice , soaked for 1 hour and drained
  • 12-16 Medium prawns , shelled and deveined
  • 2 tablespoons Oil
  • 1 Star anise
  • 8-10 Black peppercorns
  • 1 teaspoon Garlic , chopped
  • 2 medium Onions , sliced
  • to taste Salt
  • 1/4 cup Coconut milk
  • for garnish Fresh coriander sprigs
  • to serve Sol kadhi
  • Paste
  • 1 cup Fresh coriander leaves
  • 2-3 tablespoons Fresh coconut , scraped
  • 10-12 cloves Garlic
  • 1-2 Green chillies
  • 1 inch Ginger , roughly chopped
  • 1 teaspoon Black peppercorns
  • to taste Salt
  • 1 tablespoon Lemon juice


  1. To make the paste, put coriander leaves, coconut, garlic, green chillies, ginger, peppercorns, salt and lemon juice into a blender jar and blend to a smooth paste. Transfer into a bowl.
  2. Take prawns in a bowl, add 3 tablespoons green paste, mix well and set aside to marinate.
  3. Heat oil in a deep non-stick pan, add star anise, peppercorns and garlic, mix and sauté till the raw smells disappear. Add onions, mix and sauté till the onions turn translucent. Add the remaining green paste and mix well.
  4. Add rice, mix and saute for 2-3 minutes. Add salt and mix well. Rinse the chutney bowl with 1 cup water and add to the pan. Add 1½ more cups water, mix well and bring the mixture to a boil.
  5. Add marinated prawns, mix, cover and cook on high heat for 5 minutes. Reduce heat and cook till fully done.
  6. Add coconut milk, mix well, cover and simmer for 5 minutes.
  7. Transfer into a serving bowl, garnish with coriander sprigs and serve immediately with solkadhi.