I have shared so many varieties of pulao on the blog. This prawn pulao recipe is adapted from the potato pulao I shared before. Prawn pulao can also be made in one pot. But most times the prawns get over cooked and turn hard or rubbery due to prolonged cooking. So I make this like the tawa pulao.
This is one way I make at home which is quick and is more flavorful and delicious than the one pot prawn pulao.
I have used tiger prawns here. You can use even the small variety of prawns. We serve this with onion, carrot and cucumber slices and feel a raita doesn’t go well with this.
For more similar simple recipes, you may like to check this rice recipes.
Tips to make perfect shrimp pulao
This recipe needs precooked rice that is not mushy. You can cook the rice either in a cooker or in a pot. But ensure it is grainy and not sticky. If using basmati rice, soak it well for atleast 30 mins and then cook it. This helps the rice to cook to long grains & fluffy grains.Avoid overcooking the shrimps as they turn hard, chewy and rubbery. When you see they curl up to a C shape, stop cooking further.I have used whole spices for tempering. You can just skip them if you do not have. But they do add a good aroma here.
For more prawn recipes, you can checkPrawn fryDum prawn biryaniPrawn curryCrispy prawn pakora
