How to make Prawn Rice -

Rice cooked with prawns and spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Maharashtrian

Course : Rice

Prawn Rice

Prawn Rice Recipe Card


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 : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn Rice Recipe

  • Basmati Rice 2 cups

  • Prawns 150 grams

  • Oil 5 tablespoons

  • Cinnamon 1 1 inch stick

  • Black cardamoms 4

  • Star anise 2

  • Cloves 4

  • Cumin seeds 1 teaspoon

  • Onions 2 medium

  • Lime juice 1 teaspoon

  • Green chillies 3

  • Fresh mint leaves 1/4 bunch

  • Ginger 1 inch piece

  • Garlic 6-7 cloves

  • Fresh coriander leaves 1/4 bunch

  • Coconut grated 1/2 cup

  • Coconut milk 1/2 cup

  • Salt to taste


Step 1

Pick basmati rice, wash 2-3 times with plenty of water. Soak in water for 30 minutes. Drain and keep aside. Shell and de-vein prawns, marinate with lime juice and salt. Keep aside. Peel onion and chop finely.

Step 2

Make a fine paste of green chillies, mint leaves, ginger, garlic, coriander leaves and coconut. Heat oil in a thick-bottomed vessel, add cinnamon, black cardamoms, star anise, cloves and cumin seeds, cook for a moment. Add chopped onion, cook until onion turns light golden brown in colour.

Step 3

Add ground masala, cook for 3-4 minutes. Add soaked rice, stir gently for a minute. Then add hot water (double the quantity of rice). Cook until rice is almost done. Now add marinated prawns and coconut milk, stir gently.

Step 4

Cover the pot and reduce the heat. Cook for 3-5 minutes. Remove from heat, garnish with chopped coriander leaves and grated coconut.

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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.