| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
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| Nutritional value of Prawn Pulao (per serving) | Nutritional value of Prawn Pulao (per serving) | Nutritional value of Prawn Pulao (per serving) | Nutritional value of Prawn Pulao (per serving) |
| sugars | fibre | protein | salt |
| Nutritional value of Prawn Pulao (per serving) | Nutritional value of Prawn Pulao (per serving) | Nutritional value of Prawn Pulao (per serving) | Nutritional value of Prawn Pulao (per serving) |
Why I Love Indian Prawn Pulao
If you’ve been following my work, you’ll know I mostly draw inspiration from traditional Italian-American dishes, entrenched in the memories made in the heart of my nonna’s kitchen. But today, I bring to the table a rich and delicately spiced gem from the Indian cuisine, the savory Prawn Pulao. Let me recount why the Prawn Pulao, brimming with luscious prawns and aromatic spices, holds an unforgettable place in my culinary journey.
A dish full of stories
Interestingly, the Prawn Pulao came to my attention during a hiking trip in the Himalayas. The warm and hearty pulao, paired with a heart-touching exchange of stories around a bonfire, made me understand the invaluable presence of food in uniting people from diverse backgrounds. Growing up with dishes that symbolized family tradition, I could immediately connect with the Indian relatives of my hiking companion who shared this recipe with me. Their tradition revolved around the Prawn Pulao, a dish celebrated on joyous family occasions much like our Sunday spaghetti and meatballs.
A vibrant blend of flavors
The Prawn Pulao packs a symphony of tastes in every bite, striking a balance between the heat of green chillies and the gentle sweetness of caramelized onions. The familiar taste of prawns marinated in a piquant mixture of spices resonated with my love for the briny yet sweet crustaceans, reminiscent of the seafood my Italian grandparents used to prepare. The charismatic Chef Vikas Khanna once spoke of the Indian cuisine as a ‘Crescendo of flavors’. The Prawn Pulao embodies those words, with one spoonful evoking a multitude of senses.
This recipe is reminiscent of the Jambalaya, a well-loved dish from the Southern American cuisine. Both dishes marry the flavors of rice and prawns in a heart-warming way, but while Jambalaya boasts a smoky Creole flavor, the Prawn Pulao takes you on a journey through the aromatic lanes of Indian spices.
A versatile star of the meal
One key reason the Prawn Pulao stars in my notebook of favorites is its versatility. It can shine as the hero of the meal, relished just by itself, or blend seamlessly with a side of yogurt-based raita and grilled vegetables. When you want to plan a delectable curry night, its magnificence stands unrivaled alongside a spicy Chicken Kolhapuri.
As I continue my journey, exploring mouth-watering flavors and incredible dishes, Prawn Pulao is one recipe that I will always carry with me – a gastronomic tale of my hiking escapade in the majestic Himalayas. From my family dinner table to yours, enjoy this Indian delicacy and let it be a part of your cherished food memories.
What You’ll Need
- 2 cups Basmati Rice
- 1.5 pounds (around 30-35) Prawns, shelled and deveined
- 4 medium Onions, finely chopped
- 4 medium Tomatoes, finely chopped
- 4 Green Chillies, chopped
- 2 tablespoons Ginger Garlic Paste
- 1/4 cup chopped fresh Coriander Leaves
- 1/4 cup chopped fresh Mint Leaves
- 4 cups Water
- 1/4 cup Vegetable Oil
- 2 tablespoons Ghee (Clarified butter)
- 1 teaspoon Turmeric Powder
- 2 teaspoons Red Chilli Powder
- 2 teaspoons Garam Masala
- 2 Bay leaves
- 4 Cloves
- 2 inch Cinnamon Stick
- 4 Cardamom Pods
- 2 teaspoons Salt (or to taste)
- 1 tablespoon Lemon Juice
Method
Step One
Start by washing the basmati rice under cold running water until the water runs clear. Soak the rice in cold water for around 15-20 minutes.
Step Two
While the rice is soaking, heat the vegetable oil in a large pan. Once hot, add the bay leaves, cloves, cinnamon stick, and cardamom pods. Fry them for a few minutes, until aromatic.
Step Three
Add the chopped onions to the pan and cook them on medium heat until they turn golden brown. Next, add the ginger garlic paste and green chillies, and sauté for another couple of minutes.
Step Four
Add the chopped tomatoes to the pan and cook until they are soft. Then, add the turmeric powder, red chilli powder, and garam masala. Cook for another 2-3 minutes, stirring continuously.
Step Five
Now add the prawns to the pan and cook until they turn pink. Add salt, and then add the soaked and drained rice to the pan. Stir gently to mix everything together.
Step Six
Add the water and bring it to a boil. Reduce the heat to low, cover the pan with a lid, and let it simmer for around 15-20 minutes, until the rice is cooked and has absorbed all the water.
Step Seven
Once the rice is cooked, add the chopped coriander and mint leaves and fluff up the rice gently with a fork.
Step Eight
In the end, drizzle ghee (clarified butter) and lemon juice over the pulao, mix gently, and serve hot.
