Prawn Pulao Recipes

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GOAN PRAWN PULAO



Goan Prawn Pulao image

Prawn curry is a dish that is eaten on a regular everyday basis with white rice among the Goan/Konkan community.

Provided by Louella

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 6

Number Of Ingredients 13

½ pound prawns, peeled and deveined
sea salt to taste
½ cup grated coconut
4 Kashmiri chile peppers
1 tablespoon coriander seeds
3 cloves garlic, peeled
5 peppercorns
1 tablespoon vegetable oil
1 small onion, sliced
¼ teaspoon ground turmeric
1 ½ cups water, or as needed
3 ounces okra (bindhi), cut into thirds
3 pieces kokum (fruit from the mangosteen family)

Steps:

  • Season prawns with sea salt.
  • Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
  • Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
  • Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 7.7 g, Cholesterol 57.5 mg, Fat 5.2 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 2.5 g, Sodium 125.4 mg, Sugar 1.1 g

AMAZINGLY GOOD PRAWN PULAO



Amazingly Good Prawn Pulao image

Make and share this Amazingly Good Prawn Pulao recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     One Dish Meal

Time 1h25m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 1/2 cups basmati rice (long grain)
600 g headless prawns
2 medium onions
3 -5 sprigs fresh coriander leaves
2 green chilies
2 tablespoons oil
2 bay leaves
2 cloves
1 inch cinnamon stick
2 green cardamoms
2 black cardamom pods
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
3 tablespoons coconut milk
salt
1 tablespoon fresh coconut, for garnishing (scraped)

Steps:

  • Pick, wash and soak rice in 3 cups of water for 30 minutes.
  • Drain.
  • Keep aside.
  • Peel, wash and thinly slice onions.
  • Clean and wash the corriander leaves.
  • Wash and slit the green chillies.
  • Shell, de-vein and wash prawns extremely well.
  • Now, heat oil in a thick-bottom pan.
  • Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms.
  • Stir-fry for a minute.
  • Add onions.
  • Saute until they turn pink.
  • Add 3 cups of water, turmeric powder, lemon juice and green chillies.
  • Bring to a boil.
  • Add rice.
  • After a minute, stir in prawns, salt to taste and coconut milk.
  • Stir till the rice absorbs all the water.
  • Cover with a lid.
  • Cook on low flame till the rice and prawns are fully cooked.
  • Garnish with finely chopped fresh corriander leaves and freshly scraped coconut.
  • Serve hot!

Nutrition Facts : Calories 482.5, Fat 13.3, SaturatedFat 4, Cholesterol 189, Sodium 860.2, Carbohydrate 63.1, Fiber 3.9, Sugar 4.2, Protein 27.3

PRAWN PULAO



Prawn Pulao image

This is Hoorbanu Iqbal's recipe from the Thursday magazine. She is a wonderful cook with a very sweet smile that'll win your heart anytime and the magic in her fingers shows in her recipes and wonderful food!

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

300 g shelled and de-veined prawns
1 1/2 cups basmati rice, soaked in water for 2 hours
4 tablespoons oil
1 tomatoes, washed,peeled and chopped
2 tablespoons coconut milk powder
1/2 teaspoon turmeric powder
2 onions, washed,peeled and sliced
salt
1 medium potato, deep fried and quartered
3/4 cup coriander leaves, washed and chopped
4 -5 green chilies, washed and chopped
4 -5 cloves garlic, peeled,washed and chopped
1 teaspoon cumin seed
1 small onion, peeled,washed and chopped

Steps:

  • Grind all the ingredients mentioned under'masala' to a fine paste and keep aside.
  • Heat oil in a skillet.
  • Saute onion in it until golden brown.
  • Add tomato, stir-fry and cook till soft.
  • Add the ground masala paste and saute for 1 minute.
  • Then add the turmeric and coconut milk powders and mix well.
  • Next, add the prawns and cook for 5 minutes, mixing occasionally.
  • Add salt to taste and 3 cups of water.
  • Stir once, and then bring to a boil.
  • Strain the rice and add it to the pot.
  • Cook the rice, stirring occasionally.
  • Add the deep fried potato quarters.
  • Cover with a tight lid and cook on simmer for 10 minutes until all the water has been absorbed by the rice.
  • Fluff with a fork.
  • Serve with vegetables, raita and papads for a complete meal!

Nutrition Facts : Calories 531.8, Fat 16.8, SaturatedFat 2.3, Cholesterol 94.5, Sodium 443, Carbohydrate 77.3, Fiber 6.1, Sugar 7.3, Protein 19.1

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