Prawn Pulao Recipe | Shrimp Pulao | Chingri Pulao | Recipe Post | One Pot Meal

By now most you you must have guessed my love for One Pot Recipes. It saves a lot of time and since we do not have a maid at home, lesser number of utensils to wash! Yesterday, I made some Prawn Pulao and it turned out to be full of flavours. Sharing my version of this Pulao. In case you are a prawn lover, do try this out. You will fall in love with the simplicity and flavours of this Pulao.

Ingredients

• Onions – 1 Large (Sliced) and 1 Small (Chopped)
• Refined Oil/Mustard Oil + Ghee
• Ginger – One inch
• Green Chilly – 2
• Tomato – One Chopped
• Prawn – 200 Gms
• Basmati Rice – 1 cup
• Salt – To taste
• Sugar – One teaspoon
• Coconut Powder – Half Cup
• Biryani Masala – One Teaspoon (Optional)
• Kashmiri Lal Mirch Powder – Half Teaspoon
• Turmeric Powder – Half Teaspoon
• Whole spices : Bay leaf, Green cardamom, Black cardamom, Cloves, Cinnamon, Mace, Star Anise, Whole Black Pepper, Whole dried red chilly (Add whatever you have)
• Coconut milk/Milk – One Cup
• Water – One Cup
• Keora Water+Rose Waer+Meetha Aatar – Few drops (Optional)
• For garnishing : Coriander leaves/Fried Onions (Birista)/Fried Coconut/Fried Cashew & Raisins

Procedure

1. Fry two sliced onions in some oil (this has to be used as the birista, that we use in Biryani). Keep Aside. Fry Coconut Pieces, Cashew and Raisin in the same oil. Keep Aside.

2. Marinate prawn (cleaned and deveined) with some turmeric and salt for 30 minutes. Fry them in the same oil. Keep aside. 

3. Wash and soak one cup of Basmati Rice in water for 20 minutes. Drain the water.

4. In the same pressure cooker, add some ghee with oil. Add some whole spices like bay leaf, green cardamom, black cardamom, cloves, cinnamon, mace, star anise, whole black pepper, whole dried red chilly. Let them crackle and release their aroma into the oil.

5. Now add the grated ginger and fry till its raw smell fades. Add chopped onion along with sugar. Fry till the onion goes translucent. Add chopped tomato and season with salt. Let it cook for 2 minutes.

6. Now add turmeric and kashmiri red chilly powder. Cook till oil surfaces on the mixture. Add coconut milk little by little. Add the green chillies. Add coconut powder.

7. Now add the prawns and cook them for 2-3 minutes till the prawns are tender.

8. At this stage, add pre-washed, soaked and drained rice. Fry well on medium heat.

6. Now add one cup of hot water. (The proportion is, one cup of rice = 2 cups of liquid (so one cup coconut milk + one cup of water). Add 3-4 drops of keora water, 3-4 drops of rose water and one drop of meetha aatar. Add the biryani masala.

7. Let it come to a boil. Put on the lid and let two whistles on high flame.

8. When the pressure has released, fluff the rice with a fork. Add chopped coriander leaves, birista (fried onions), fried cashew and raisins. You may top it up with some ghee for some added aroma. 

Serve hot with raita or salad.

This simple pulao is a sure-shot hit because it is full of flavours and the ingredients can be altered to suit your taste buds. Do try it out and let me know.