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Tandoori Prawn Pulao

Tandoori Prawn Pulao Recipe is one of my favorite daily meals, and I love shrimp pulao. Prawn Pulao or Shrimp Pulumo is rice cooked with shrimp in tandoori masala and then cooked in rice until it is soft. You’re going to love these tender, juicy prawns peeking out of layers of spiced rice. If you love seafood, make this pulao and let it fill you with flavor and goodness.

Choose any favorite raita, salan (gravy), or salad to serve with prawn pulao. This recipe is actually a pulao recipe, not a biryani recipe. 

My mouth is soaked in this pulao because of its unique taste and flavor given by the light spices and cashew nuts.

The lingering taste of this pulao will get you in the mood for it, so much so that this will straight away become a weekly menu item on your list.

This rice dish is so easy to make, I guarantee you’ll enjoy it with the whole family. Try these recipes if you too love prawns as much as I do and you will enjoy it – Pineapple Chicken Prawn Fried Rice

Tandoori Prawn Pulao
The Tandoori Prawn Pulao or Tandoori Shrimp Pulao is a simple and flavourful recipe that is made with rice and prawns, along with onions, ginger, garlic, and other everyday spices.

The prawn pulao is a preferred recipe amongst many and I am no exception! I’ve been trying to make a delicious prawn pulao with very basic ingredients that can be made quickly.

I have used medium shrimp for this recipe, but you can use any shrimp of your choice. The shrimp pulao recipe just uses rice, shrimp, garlic, onion, ginger, salt, pepper, and a few other spices.

This dish is more casual and ideal for people who prefer to cook from ingredients readily available rather than for fancy ingredients on a daily basis. It is a delicious midweek meal that is easy to prepare and is light enough to pack in your office lunch box. Take this recipe and enjoy every mouthful, it’s so delicious!

Yes, when making a biryani I go the extra mile to source the extra ingredients that are needed, but when making a pulao I’m more casual.

Check Out The Tandoori Prawn Pulao Recipe Video :

About Tandoori Prawn Pulao Recipe

The recipe is so easy to prepare and delicious, that it will surely impress your guests! In my opinion, shrimp has always been my ecstasy, so I suggest using medium or larger shrimp instead of smaller ones.

As for the rice, I use basmati rice, which is one of the best types to make pulao and biryani. Brown rice or quinoa can also be substituted instead of white rice. Pulao is made with fresh shrimp, because they give you the best taste, but you can also use them with other types of seafood such as chicken, fish, or even chicken broth.

To make this pulao, you are free to use any combination of oil and ghee. To enhance its flavor, the prawn pulao is also sprinkled with whole spices, tandoori masala, and when heated, they release a pleasant aroma.

I had this Pulao at home, as I like cooking dishes with easily available ingredients rather than searching for fancy ingredients. Shrimp Pulao, a delicious and easy-to-make side dish, can also be enjoyed at house parties, pot lucks, or even for weeknight dinner.

I have used medium prawns, but jumbo prawns will also work. Use any prawns you wish. The recipe is lightly spiced and aromatic.

Try this spicy and flavorful Prawn Pulao recipe when you are tired of regular pulao and chicken and mutton curries.This dish can be easily prepared. With this amazing recipe, you’ll definitely impress your guests. You will love the simplicity of this recipe.

This Tandoori Prawn Pulao is,

  • Easy & Quick
  • Delectable
  • Delicious
  • Perfect for every day or weekend meals
  • Great to pack in Tiffins

Tandoori Prawn Pulao

Difference Between Biryani And Pulao

The predominant difference between biryani and pulao is that in a biryani, both rice and meat are cooked separately in separate pots. Afterward, the meat is added to the rice in another pot and sealed for some time. 

In a pulao, though, particularly an elaborate one like a shrimp or prawn pulao, the rice and prawn are cooked together in one pot. A biryani consists of more ingredients than a pulao and more spices.

When cooking a biryani, you need to spend a lot more time than when cooking a pulao, since it is prepared using the dum method.

You can make instant-pot biryani any time you want, as long as you realize you’re making a pulao and not a biryani!

Ingredients

Rice – For this recipe, I have used long grain basmati rice because it is the best rice to use for pulao or biryani, but the best part is that you can use any rice that you have on hand and it will still taste great.

Prawn Pulao can also be prepared with brown rice or quinoa instead of white rice.

Prawns – Choose any variety of prawns to make this Pulao. Either fresh or frozen will do.

Any kind of prawns would do, medium-sized ones, small or jumbo prawns, or tiger prawns.

Whole Spices – This pulao also tastes good when steamed and flavored with whole spices. I have used cloves, black peppercorns, bay leaves, cinnamon, and green cardamom.

Oil and Ghee – You can use one of them or combine both together when making this Pulao.

Spice Powders – We can spice up the dish a little more with common spices such as coriander powder, red chili powder, tandoori masala, turmeric powder, and garam masala powder.

The number of spices can be adjusted according to your taste.

Tandoori masala – Tandoori masala is a spice mixture made with dry roasting Coriander seeds, Cumin seeds, black peppercorns, cardamom, cloves, cinnamon stick, mace/Javitri, dry red chilly, Kasuri methi, nutmeg powder, ginger powder. Then grind into a coarse powder. 

Other Ingredients – The other ingredients are onion, ginger garlic paste, lime juice, and salt.

Tandoori Prawn Pulao

How to make Tandoori Prawn Pulao step by step with photo:

  1. Wash the basmati rice and soak it for one hour in normal water.Tandoori Prawn Pulao
  2. Marinate the prawns with a mixture of ginger garlic paste, salt, turmeric powder, red chili powder, tandoori masala powder, yogurt, and mustard oil. Mix well and set aside for an hour.
  3. Take 6 cups of water and boil in a saucepan.
  4. Add 2 Tbsp salt, bay leaf, and black peppercorns to the boiling water.
  5. Add soaked rice, cook until the rice is almost 80 percent done, not mushy.
  6. Drain them immediately and keep them aside.
  7. Heat 2 tbsp of ghee and 2 tbsp oil in a flat pan over medium heat. Add cashews and fry till light golden brown. Take out keep aside. Now in the same pan add cumin seeds and curry leaves. Let them sizzle. Saute for few seconds.
  8. After that, add onion slices and fry for 3-4 minutes. Then add sliced green chilly and fry for another 2 minutes.
  9. After that, add the marinated prawns and cook on high flame for about 3 minutes.
  10. Add the rice and stir gently with a gentle hand. Do not cook them for too long since they will stick to each other.
  11. Finally, add the remaining ghee and tandoori masala and mix thoroughly. Turn off the heat.
  12. Add fried cashews, remove them from the pan with a slotted spoon.
  13. Serve hot with raita.

Important Suggestion To Keep In Mind

  • When choosing long-grain basmati rice for pulao, the rice should be fluffy and separate when cooked. It should not be mushy.
  • A 30-minute soaking is required for a perfect pulao recipe.
  • Prawn marinating allows the flavor to penetrate deeply, making it the most delicious pulao you’ve ever tasted.
  • This Pulao can be made with any prawn you choose – small, medium, jumbo, or fresh or frozen.
  • Keep in mind not to overcook the prawns, as they will become chewy and rubbery which won’t taste good. Prawns cook very fast, so keep your eye on them.
  • If you want to make the pulao more flavorful, you can layer the rice with fried cashews for a richer dish.
  • The whole spices can be avoided if you want, but it adds wonderful flavor and aroma.
  • Even some potatoes, capsicum, or peas can be added to this Pulao to make it more wholesome.
  • The tandoori masala can be homemade or store brought but is a must for this pulao.

Frequently Asked Questions

How to clean prawns at home?

Cleaning shrimp is straightforward, but you need to make sure you wash them thoroughly and toss out anything that is discolored or slimy first.

To open the tail, hold it tightly and firmly twist the head. Next, pull off the legs from the underside of the shell and peel away the outer shell.

Now use your knife and make a small cut that will extend the length of the back of the shrimp as soon as you make the cut , you see a small black line, that is a vein. Take out the vein with the tip of a knife, throw it away and rinse it again with cold water, making sure you have cleaned the intestine well.

Can I make prawn pulao in a pressure cooker?

Close the lid of the cooker, follow the same recipe below, and cook until the cooker releases 2 to 3 whistles on high heat. Allow the pressure to naturally release.

After the pulao is cooked, open the cooker, mix the pulao with a fork, and serve hot.

Can we use prawns that have been frozen?

Fresh Prawns are my favorite when making Prawns Pulao, but you can also make it with frozen prawns. Thaw the prawns until they reach room temperature, and then use them in the Pulao.

Is it dairy-free somehow?

Yes, this recipe calls for ghee, which is dairy. If you want a dairy-free version, leave out the ghee and make the Pulao in oil only.

Can we use coconut milk in this recipe?

A spicy tomato, onion masala can be made with ginger, garlic, green chilis, and more basic spice powders such as red chili powder, turmeric powder, and coriander powder.

After you wash the rice, add the prawns and thin coconut milk instead of water to cook the Pulao.

Serving Suggestions

The pulao is flavorful on its own and you do not need any additional condiments to enhance its flavor.

Besides these, you can serve the pulao with a variety of Raita Recipes, like tomato onion, Burani, Boondi, or cucumber raita. You can even serve fried papad on the side.

Even as a side dish, you can serve this Pulao as well with your weekend meals or with an everyday salad.

Storage Suggestions

Pulao leftovers can be stored in the refrigerator for up to two days.

I strongly suggest freezing this shrimp pulao in bulk or in portions as meal prep. Let it cool until it reaches room temperature then transfer to an airtight bag or box and freeze. When storing it for a longer period of time, you should freeze it in a freezer-safe container for up to three months.

For best results, let the dinner or lunch thaw on the counter for 2-3 hours, then micro until warm and serve. The pulao can be splashed with water if it appears dry before cooking in the microwave.

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Tandoori Prawn Pulao

Tandoori Prawn Pulao


  • Author: Sanchita Dey
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Description

The Tandoori Prawn Pulao or Tandoori Shrimp Pulao is a simple and flavourful recipe that is made with rice and prawns, along with onions, ginger, garlic, and other everyday spices.


Ingredients

Scale
  • 15to20 – Prawns or shrimps deveined and cleaned big sized
  • 1 tsp – Ginger paste
  • 1 tsp – Garlic paste
  • Salt as per taste
  • 1 tsp – Turmeric powder
  • 2 tsp – Red chili powder
  • 1 tbsp – Tandoori masala powder
  • 1 tbsp – Yogurt
  • 1 tbsp – Mustard oil
  • 3 cups – Basmati rice
  • 2 – Bay leafs
  • 10 – Black peppercorns
  • 78 curry leaves
  • 3 tbsp – Ghee
  • 2 tbsp – Oil
  • 1 tbsp – Cumin seeds
  • 1 – Onion chopped medium
  • 4 – Green chilly slitted
  • 1/2 cup – Cashew

Instructions

  1. Wash the basmati rice and soak it for one hour in normal water.Tandoori Prawn Pulao
  2. Marinate the prawns with a mixture of ginger garlic paste, salt, turmeric powder, red chili powder, tandoori masala powder, yogurt, and mustard oil. Mix well and set aside for an hour.
  3. Take 6 cups of water and boil in a saucepan.
  4. Add 2 Tbsp salt, bay leaf, and black peppercorns to the boiling water.
  5. Add soaked rice, cook until the rice is almost 80 percent done, not mushy.
  6. Drain them immediately and keep them aside.
  7. Heat 2 tbsp of ghee and 2 tbsp oil in a flat pan over medium heat. Add cashews and fry till light golden brown. Take out keep aside. Now in the same pan add cumin seeds and curry leaves. Let them sizzle. Saute for few seconds.
  8. After that, add onion slices and fry for 3-4 minutes. Then add sliced green chilly and fry for another 2 minutes.
  9. After that, add the marinated prawns and cook on high flame for about 3 minutes.
  10. Add the rice and stir gently with a gentle hand. Do not cook them for too long since they will stick to each other.
  11. Finally, add the remaining ghee and tandoori masala and mix thoroughly. Turn off the heat.
  12. Add fried cashews, remove them from the pan with a slotted spoon.
  13. Serve hot with raita.

Notes

  • When choosing long-grain basmati rice for pulao, the rice should be fluffy and separate when cooked. It should not be mushy.
  • A 30-minute soaking is required for a perfect pulao recipe.
  • Prawn marinating allows the flavor to penetrate deeply, making it the most delicious pulao you’ve ever tasted.
  • This Pulao can be made with any prawn you choose – small, medium, jumbo, or fresh or frozen.
  • Keep in mind not to overcook the prawns, as they will become chewy and rubbery which won’t taste good. Prawns cook very fast, so keep your eye on them.
  • If you want to make the pulao more flavorful, you can layer the rice with fried cashews for a richer dish.
  • The whole spices can be avoided if you want, but it adds wonderful flavor and aroma.
  • Even some potatoes, capsicum, or peas can be added to this Pulao to make it more wholesome.
  • The tandoori masala can be homemade or store brought but is a must for this pulao.
  • Category: Main Course
  • Cuisine: Indian

Nutrition

  • Serving Size: 4 people
  • Calories: 415 Kcal

Keywords: prawn pulao, tandoori prawn pulao, pulao

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1 Comment

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    April 8, 2021 7:14 pm

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