prawn pulao/shrimp pulao with coconut milk

How to make Prawn pulao/Shrimp pulao with coconut milk

If you are craving something spicy and packed with flavor, this quick one-pot prawn pulao is for you!

Prawn pulao/Shrimp pulao with coconut milk

Difficulty:BeginnerPrep time: 30 minutesCook time: 25 minutesTotal time: 55 minutesServings:4 servings


The prawns/shrimp and the rice are marinated in aromatic spices and cooked in coconut milk! This rice dish is irresistible! Try it!


  • Masala mix


  1. Soak 2 cups of rice in water for at least 30 minutes.After soaking the rice, drain off the water completely
  2. Take the prawns in a bowl and add half a teaspoon salt, turmeric powder and ~half of the masala mix
  3. Add the rest of the masala mix to the rice and mix thoroughly
  4. Shake the can of coconut milk and then measure out the amount of coconut milk in it, using the same size cup that you used to measure rice.
  5. One can of coconut milk has approximately 2 cups in it. Rinse the can with a cup of water and add it to the same bowl. Keep this aside
  6. Add ghee to a pan set on medium heat
  7. Add Shahi Jeera, cumin seeds, onions and half a teaspoon of salt
  8. Stir fry till the onions turn golden brown (for approximately 7 to 10 minutes)
  9. Add crushed ginger and garlic
  10. Stir fry till the onions turn darker brown (for approximately two minutes)
  11. Add the prawns
  12. Sauté the prawns lightly (for approximately two minutes)
  13. Add green chillies and mix well
  14. Add rice
  15. Add 1 tablespoon of oil to the rice and 2 teaspoons of salt
  16. Mix well
  17. Add lime juice
  18. Stir fry the rice for approximately five minutes
  19. Add coconut milk + water, saffron, 2/3 of the coriander leaves and 2/3 of the mint leaves
  20. Add water as needed
  21. Turn down the heat and place the lid on
  22. Let the rice cook for 10 minutes
  23. Once the liquid has evaporated give it a gentle stir.
  24. Cover and cook for another five minutes or till the rice is fully cooked
  25. Garnish with the remaining Coriander and mint leaves


  • I used a standard measuring cup for this (one cup of rice=128 g)
  • I used basmati rice but you can use any rice of your choice
  • I used frozen prawns in this recipe. You can easily defrost them by running them under tap water for approximately two minutes
  • Make sure to place the prawns on a strainer so that the excess water is drained off
  • This recipe is quite spicy! If you like it mild or if you are cooking for kids use half the masala mix, you can store the other half for later.
  • The amount of water in this recipe depends on the brand of rice you are using. I use the “Kohinoor extra long” basmati rice. For this I need to add another cup of water
  • Don’t worry if the rice is under done sprinkle a little more water and just cook it till it’s done!
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