Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

This is Chef Sanjeev Kapoor's recipe that was published in today's Young Times magazine.

Ingredients Nutrition

Directions

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

5 5

Made this last week. Could not review before. Very Very good Charishma. Only used dessicated coconut instead of the coconut milk(did not have it or any coconut at home). Use coconut milk in my regular prawn pulao too but this recipe is a little different and am glad I tried it. :) Thanks a million. Fay

3 5

I relished the pulao. I had used less prawns, 600gms of prawns for 1 1/2 cups of rice is a lot.I also used more cocunut milk which made the dish quite tasty.

5 5

it turned out superb!!! and i didnt make any change other than the cocnut milk part, since didnt have any coconuts home i used the coconut chutney (the same quantity) i made earlier for my idlies.it was yummy i served it with capsicum raita and papads...the best part is you just cant go wrong anywhere, its that simple...thanks charichma for sharing it!!!