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A comforting coastal delicacy that brings the authentic flavors of Mangalore straight to your plate. This Mangalorean-style prawns pulao is a fragrant and flavorful dish that combines tender prawns, aromatic spices, and perfectly cooked basmati rice. This Tangy Prawns Pulao combines succulent prawns with fragrant basmati rice, aromatic spices, and a delightful tangy twist from tamarind. The balance of spice, sourness, and seafood flavors makes this pulao unique and irresistible. Light yet satisfying, it is...
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Wash and soak the basmati rice for 30 minutes. Cook biryani rice and keep aside.
Devein and wash prawns.
Soak tamarind, coriander seeds, methi seeds, and baydagi dry red chillies in hot water for 30 minutes.
Grind the soaked ingredients into a fine paste with grated coconut.
Heat oil and ghee in a pan.
Add the prepared masala paste and simmer for a few minutes.
Add finely chopped tomato and curry leaves. Saute and cook until the oil separates.
Add prawns, coriander leaves, salt, turmeric powder, and pulao masala. Combine everything well and cook until the prawns are done and the oil separates.
Layer the cooked biryani rice over the prawns and masala mixture.
Spread chopped coriander leaves on top.
Cover and cook on low flame for 3-5 minutes.
Mix gently and turn off the flame. Let it rest covered before serving.
Serve with your favourite Mangalorean curry and salad.
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Use fresh medium prawns for the best flavor and texture.
Biryani rice recipe is already on my feed, you can check on the blue link above. Soaking rice is crucial for better texture of pulao.
If you don't like tamarind or allergic to it, add lemon juice to the red masala paste. Mangalorean dish is incomplete without tamarind.
You can use regular rice as well like wada kolam, surti kolam or mini mogra but taste may differ.
Whenever you make pulao or biryani, don't add hot rice immediately to the gravy base. Let it cool down then layer otherwise the pulao may turn mushy.
You can also make this dish using fresh veggies if you are vegetarian.
Can I use frozen prawns?
Yes, but make sure to thaw and drain them properly before cooking.
What is baydagi dry red chilli?
Baydagi chillies are a type of Indian dry red chilli known for their vibrant color and mild heat.
Can I substitute tamarind?
You can use lemon juice or vinegar as a substitute, but adjust the quantity to taste.
How do I prevent the rice from sticking?
Ensure the rice is cooked al dente and let it cool slightly before layering.
Can I make this dish vegetarian?
Yes, you can replace prawns with vegetables like mushrooms or paneer.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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