How to make Garlic Prawn Pulav -

Prawn pulao with the flavour of garlic and served garnished with coconut.

Sanjeev Kapoor

This recipe is contributed by Member dr. chitra phil.

Main Ingredients : Garlic (लहसुन), Prawn (small) (छोटे प्रॉन्स)

Cuisine : Indian

Course : Rice

For more recipes related to Garlic Prawn Pulav checkout Chilli Corn Rice, Burnt Garlic Vegetable Fried Rice - SK Khazana. You can also find more Rice recipes like Vegetable Biryani Thaliyaputtu Dal Khichdi Set Curd Rice

Garlic Prawn Pulav

Garlic Prawn Pulav Recipe Card


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 : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Garlic Prawn Pulav Recipe

  • Garlic chopped 7-8 cloves

  • Prawn (small) shelled and deveined 25-30

  • Rice 2 cups

  • Red Chilli Powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Onion chopped 2 medium

  • Clove 5

  • Cinnamon 2 Stick

  • Green cardamom 2-3 small

  • Coconut grated 2 tablespoons

  • Oil 2 tablespoons

  • Salt to taste


Step 1

Clean the prawns and cook it in a little water with half amount chilli powder and turmeric powder and salt till it changes color to white. Keep aside.

Step 2

Heat oil in a non stick pan. Add chopped onion, garlic, cloves, cinnamon ticks, cardamom, and saute till onion becomes transparent. Then add the soaked rice and saute for 2 minutes.

Step 3

Add remaining chilli and turmeric powder along with 4 cups of water and salt to taste. Let it cook on a low flame till the water is almost absorbed, stirring constantly to avoid burning.

Step 4

Add the grated coconut and the cooked prawns and mix well. Remove from heat after 2-3 minuutes when rice is done. 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 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.