Ma’s Prawn Pulav/ Mangalorean Prawn Pulao Recipe

Ma’s Prawn Pulav/ Mangalorean Prawn Pulao Recipe

Ma’s Prawn Pulav is another family favourite. Coming from a coastal town, we always had plenty of seafood and prawns were always part of a celebration menu. More often than not, as kids, we would pick out the prawns and leave the rice. The tradition continues and my girls do the same. Ma’s Prawn Pulav is a dish we make for many a family occasion.  Back then, we had to clean the prawns ourselves which was a messy affair.  My Mum insisted we learn how to do it.  Nowadays, it is easy to take shortcuts when time does not permit. For those who love seafood, this is a great dish to try. Serve it with a Cucumber Pachdi and you will be in gastronomical heaven.

Ma’s Prawn Pulav Recipe:

1 kg prawns (500gms afted shelled, deveined and washed); 300 gms  (2 rice cooker cups) or 11/2 cups Basmathi rice, wash, drain and keep aside; 2 medium potatoes, cubed; 2 medium onions, sliced; 1 inch ginger, minced; 3 tbsp grated coconut; 3 large cloves garlic, crushed or minced; 2 tsp coriander seeds; 2 tsp chilli powder or to taste; 1/2 tsp haldi; salt to taste; 3 tbsp oil.

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NB: I always add a few vegetables as that was the only way to get my children to eat them.

Method For Ma’s Prawn Pulav:

Keep the shells to make a stock to use for making the pulav

Wash shells, add 2 cups water and bring to the boil.  Reduce to simmer and continue cooking until reduced to half the quantity.  This takes about 12 to 15 minutes.  Cool, strain and use instead of water for the Pulav.

Grind the ginger, garlic, coconut, coriander seeds and chilli powder to a paste. Heat oil in a non-stick pan and saute the prawns and onions till golden brown. Add the rice and stir fry till all the grains are coated with oil. Stir in the salt, turmeric ( haldi), ground masala and 1 cup stock and 3 cups water (1 cup = 250ml). Throw in the potatoes as well. Transfer to a pressure cooker or rice cooker and cook till rice is done. Takes about 5 minutes in the pressure cooker. Serve hot with curd pachdi (mix together 1/4 litre curds, salt, 1/4 cucumber sliced; 1 cubed tomato, 1 sliced onion, 1 green chilli minced and coriander leaves). Ma’s Prawn Pulav is great for a Sunday lunch or any special occasion.

Some Other Pulav Recipes

Easy Chicken Pulav

Mutton Pulav

Golden Turmeric Pulav

Learn how to cook a traditional Indian meal using recipes that have been inherited from my Mum and Grandmother  CLICK HERE

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