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Recipes >> Zubaida Tariq Recipes > Prawn Pulao by Chef Zubaida Tariq

Prawn Pulao

Prawn Pulao
Prep Time
15 Mins
Cook Time

20 Mins

6 - 8
For all the prawn lovers here is a delicious recipe. Enjoy prawn pulao cooked in stock and spices. Stock makes it rich, healthier and adds more flavors in it.
Viewed: 32163
Source:  Chef Zubaida Tariq
6 Ratings
3 out of 5 stars
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  • Medium sized prawns ½ kg
  • Sliced onion 4 finely
  • Green chilies 4 finely sliced
  • Oil 1 cup
  • Rice 2 ½ cups (soaked)
  • Black pepper 1 tsp crushed
  • Ginger garlic paste 1 tbsp
  • White vinegar 1 tbsp
  • Yogurt 2 tbsp
  • Salt to taste
  • For stock:
  • Water 4 cups
  • A bulb of garlic
  • All spice powder 1 tbsp
  • Ginger 1 small piece
  • Fennel seeds 1 tsp
  • Whole coriander 1 tbsp

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Cooking Directions

  1. In a cooking pot, add water, fennel seeds, whole coriander, bulb of garlic, ginger, all spices powder and bring to boil.

  2. When stock is ready, separate liquid using a sieve.

  3. In a large cooking pot, add a cup of oil and sauté finely sliced onions till golden brown.

  4. In half of the fried onion, add medium sized prawns, yogurt, ginger garlic paste, crushed black pepper and finely sliced green chilies.

  5. Sauté briefly and then add stock.

  6. When stock comes to a boil, add rice, white vinegar and salt to taste.

  7. When water has dried up, allow to simmer.

  8. Garnish with fried onion and serve.

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