2. Can frozen prawns be used for this recipe?

Yes. Thaw them completely, pat dry, and then marinate before cooking to prevent excess moisture from affecting the pulao.

3. What role does kokum play in prawn pulao?

Kokum adds a gentle tanginess that balances the richness of the spices and complements the natural sweetness of the prawns.

4. Can this recipe be made in a pressure cooker?

It can, but the water measurements must be precise. A heavy-bottomed pot is generally safer and offers better control over the final texture.

5. Which rice works best for prawn pulao?

Aged basmati rice is ideal because it remains fluffy after cooking and absorbs flavours without becoming sticky.

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Konkan-Style Prawns Pulao

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Pulao

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Written by

Kritika Rohilla

Content Lead

Konkan-Style Prawns Pulao
: Fragrant One-Pot Prawn Rice Recipe

Name: ~Konkan-Style Prawns Pulao~: Fragrant One-Pot Prawn Rice Recipe
Total time: 65 min
Yield: 1
Ingredients: 400–500 g Prawns, deveined and deshelled (For the Prawns); to taste Salt; ½ tsp Turmeric powder; ½ tsp Black pepper powder; 2 cups Basmati rice (For the Pulao); 2 medium Onions, sliced; 2–3 tbsp Chopped fresh coriander; 2 heaped tbsp Ginger-garlic-green chilli-coriander paste; 1 tsp Red chilli powder; ½ tsp Turmeric powder; to taste Salt; 2–3 Kokum pieces or a small piece of tamarind; as required Hot water; for cooking Oil and ghee; 1 tsp Cumin seeds; 1 tsp Whole black pepper; 3–4 Cloves; 1 Bay leaf

65 mins

Cooking Time

Medium

Difficulty

Ingredients

Non Veg

Diet

Few ingredients complement fragrant basmati rice quite like fresh prawns. This Konkan-style Prawns Pulao is a one-pot rice dish that balances delicate seafood flavours with warming whole spices, fresh coriander, and a gently spiced masala base. Unlike heavily layered biryanis, this pulao lets the prawns' sweetness remain the star while absorbing the flavours of onions, ginger, garlic, chillies, and kokum. A key technique in the recipe is partially cooking the prawns before adding them back to the rice. This prevents them from becoming rubbery during the final cooking stage while ensuring they stay juicy and tender. Finished with fresh coriander and served alongside chilled cucumber raita, this coastal-style pulao makes an excellent weekend lunch or special family meal.

Ingredients

UNITSIngredients

400–500 gPrawns, deveined and deshelled (For the Prawns)

to tasteSalt

½ tspTurmeric powder

½ tspBlack pepper powder

2 cupsBasmati rice (For the Pulao)

2 mediumOnions, sliced

2–3 tbspChopped fresh coriander

2 heaped tbspGinger-garlic-green chilli-coriander paste

1 tspRed chilli powder

½ tspTurmeric powder

to tasteSalt

2–3Kokum pieces or a small piece of tamarind

as requiredHot water

for cookingOil and ghee

1 tspCumin seeds

1 tspWhole black pepper

3–4 Cloves

1Bay leaf

Follow
Directions

Description - Step 1

Prepare the Rice & Prawns

Wash the basmati rice until the water runs clear and soak for 20–30 minutes. Clean, devein, and deshell the prawns. To devein, make a slight slit along the back and gently remove the dark vein.

65 minutes

Step 1

Konkan-style prawns pulao served hot with cucumber raita

Prepare the Rice & Prawns

00:14

Step 2

Marinate the Prawns

00:03

Step 3

Partially Cook the Prawns

00:04

Step 4

Build the Masala Base

00:23

Plate it up!

Plating Instructions

Serve the pulao in a wide bowl or platter, ensuring the prawns remain visible across the top.

Pairing Instructions

Pair with chilled cucumber raita or sol kadhi for a complete coastal-style meal.

Garnishing Instructions

Finish with fresh coriander leaves and a squeeze of lime just before serving.

FAQs

Prawns cook very quickly and can become rubbery if overcooked. Partial cooking ensures they finish cooking with the rice while remaining tender and juicy.