Prawns/ Shrimp Pulao

Pulao is a one-pot rice made by cooking rice ( especially basmati rice) along with aromatic spices, herbs etc.., There are many variations in making a pulao and this is prawns/shrimp pulao.

Prawns pulao is an aromatic, rich, creamy, simple one-pot rice recipe made by using prawns. Though it is simple to make, it’s taste is no way simple!! This recipe is extremely delicious with rich aroma from spices and the coconut milk used.

I have used medium sized prawns in this recipe. Clean the prawns well before using. Using coconut milk, makes the pulao creamy. It definitely adds much more taste to the pulao. I have used thick coconut milk.

The whole recipe can be prepared in just 30 minutes. Best lunch recipe to be served during parties or for busy mornings.

A much recommended recipe if you are a prawns lover ❤


1 cup= 200 ml.

  • Prawns- 250 gms.
  • Basmati rice- 300 gms. ( 1 and a half cup)
  • Onion- 1, medium sized ( finely chopped)
  • Tomato-1 ( finely chopped)
  • Green chilli- 1 ( slit lengthwise)
  • Ginger garlic paste- 1 tbsp
  • Cumin seeds- 3/4th tsp
  • Turmeric powder- 1/4th tsp
  • Red chilli powder with coriander powder mix- 2 tsp
  • Garam masala- 1/2 tsp
  • Thick coconut milk- 1/2 cup
  • Water- 2 and a half cups
  • Bay leaves- 2
  • Cinnamon stick- 1 inch
  • Cloves- 4
  • Peppercorns- 4
  • Cardamom pods- 2
  • Coriander leaves- 3 tbsp
  • Salt- as needed.


Clean the basmati rice well and soak it in water for 20 minutes. Basmati rice works good for this recipe.

Heat 2 to 3 tbsp of oil in a big pot. Add bay leaves, cinnamon stick, cloves, cardamom pods, peppercorns and cumin seeds.
Add the finely chopped onions. Let the onions turn translucent.
Once the onions turn translucent, add green chilli and ginger garlic paste. Saute till the raw smell of ginger garlic goes away.
Once the raw smell of ginger garlic goes away, add the finely chopped tomatoes. Let the tomatoes turn soft.
Once the tomatoes turn soft, add the prawns/shrimp.
Mix everything together and saute in oil for 30 seconds.
Now add the turmeric powder, red chilli powder with coriander powder mix, garam masala and needed salt.
Keep the flame in high and let the prawns get cooked along with masala. Let the gravy get thick.
Once the gravy gets thick, drain the water from soaked rice and add it.
Mix the rice with masala and cook it for a minute in medium flame.
Add half cup of thick coconut milk now.
In the same bowl, add 2 and a half cups of water.
Check if the salt is enough. Bring the water to boil. Keep the flame in medium.
Cover the pot with a lid and cook till the rice gets three-fourth cooked.
Once rice gets cooked three-fourth, open the lid and sprinkle some colander leaves.
Cover with a lid again and keep the flame in low. Cook till the rice gets cooked completely.
Rice is cooked completely. Switch off the flame.
Sprinkle some more coriander leaves on top.


  • You can substitute oil with ghee if you would prefer.
  • Small, medium, big sized prawns can be used.
  • Use the same cup used to measure rice to measure coconut milk and water.