Konkan-Style Prawns Pulao
Medium
PulaoKonkan-Style Prawns Pulao: Fragrant One-Pot Prawn Rice Recipe
Konkan-Style Prawns Pulao
65 mins
Cooking Time
Medium
Difficulty
18
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