Indian · serves 2

Prawn Pulao

One pot, twenty-five minutes, and prawns make it feel like an occasion.

30 min Some work Non-vegetarian

Ingredients

  • 300g prawns, cleaned
  • 1.5 cups basmati, soaked 20 min
  • 2 onions, sliced
  • 1 tbsp ginger-garlic paste
  • 2 green chillies
  • 1/2 cup coconut milk
  • Whole spices
  • Mint and coriander
  • 3 tbsp ghee

Method

  1. Toss the prawns with turmeric, salt and chilli powder.
  2. Whole spices in ghee, onions till golden, then ginger-garlic and green chillies.
  3. Prawns for 2 minutes only, then take half out — they'll overcook otherwise.
  4. Drained rice, folded gently 2 minutes.
  5. Coconut milk plus water to make 2.5 cups total, salt, mint. Cover, low, 12 minutes.
  6. Rest 10 minutes, fold the reserved prawns through, coriander on top.

Questions people ask about Prawn Pulao

How long does Prawn Pulao take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Prawn Pulao?

Prawns for 2 minutes only, then take half out — they'll overcook otherwise.

What can I use instead of prawns in Prawn Pulao?

Use chicken cut small, cooked 4 minutes longer, or mushrooms seared hard first.

Can I make Prawn Pulao ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Prawn Pulao vegetarian?

Yes. Replace the prawns with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Prawn Pulao?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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