For a simple quick cooking prawn rice recipe, where you can taste the rice and the prawn with a lovely coconut flavor, you’ll need:

  • 250 gms prawn deveined
  • 2 large onions thin sliced
  • 1 cup boiled veggies, mix of peas, carrot, cauliflower, French beans
  • 1 potato thickly sliced in rounds
  • 1 green chilly, slit
  • Cardamom, bay leaf, cinnamon stick 2 inch
  • 4 cloves of garlic
  • Oil 4 tbsp
  • 2 spoons butter/ ghee
  • 1 pack of coconut milk
  • 1/2 cup coriander
  • 2 cups basmati rice, slightly undercooked
  • 2 cups patience
  • Black pepper & Salt to taste

Start with adding 1 tbsp oil to a pan, add a bay leaf, couple cardamom and a cinnamon stick, add the onion slices. When the onion turns pink, add garlic and let it brown, when it is a nice golden brown, add salt and black pepper, switch the stove off and keep the pan aside.

Boil basmati rice with some salt and ghee. Keep aside.

Take a pan, add oil and put in the prawns, when the prawns begin to curl, add the cup of par boiled vegetables, green chili, salt and black pepper. Once the prawns are half cooked, add the coconut milk, bring to a boil, add coriander, switch off the stove and keep aside.

In a pan for the pulao add 2 tbsp oil, and put the potatoes in as a base. When the potatoes are half cooked, lower the gas and add a layer of rice, topped with some prawns-coconut curry and brown onions, add another layer of rice and add the remaining prawn-coconut curry and brown onion, add the remaining rice and top with remaining browned onion. Add some butter or ghee and shut the lid and let it simmer for 15 minutes on very low flame. This is where you need the patience.

Uncover and smell the lovely prawn coconut pulao! Tastes best when enjoyed with friends watching football. This is a lightly flavored non spicy recipe however you can add some red chilly or garam masala to enhance the taste.

About The Author

The Eloquent

Sandy is very Indian, very Amdavadi, who loves street food as much as restaurant food and can eat out everyday.

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