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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


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.


  • 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


  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.


  • 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


  • Serving Size: 4 people
  • Calories: 415 Kcal

Keywords: prawn pulao, tandoori prawn pulao, pulao