Andhra Style Prawn Pulao Recipe, a less spicy and coconut milk flavored prawn pulao made in Andhra style. This is an another light Pulao recipe which is not loaded with masala. I have referred my Andhra Chicken Pulao recipe. The prawns and coconut milk combination bring out more flavors and make it a rich dish.
Here, we are not using any masala (garam masala or coriander powder). This recipe is very simple and get its flavor from red chilies, curry leaves and coconut milk. You can itself guess how delicious it would be.. Its a pure south-Indian style Pulao recipe. The chilies which I have used are not much spicy, so adjust the quantity accordingly.
Andhra Style Prawn Pulao | Jhinga Pilaf
a less spicy and coconut milk flavored prawn pulao made in Andhra style.
Author: Preeti Tamilarasan
Recipe type: Main
Cuisine: South Indian
- 250 gms Prawn / Jhinga / Eral – cleaned & washed
- 1 and ½ cup Basmati Rice – soaked in water for 20 mins
- 2 medium sized onion – finely chopped
- ½ tsp turmeric powder
- 1 tbsp lemon juice
- 2 cup coconut milk
- salt to taste
- 4 cloves
- ½ cinnamon stick
- 2 green cardamom
- 1 tsp nutmeg powder – optional
- 20 curry leaves
- To grind :
- 5 dry red chilies
- 1 tbsp ginger-garlic paste
- Please follow the instructions below.
How to prepare Andhra Style Prawn Pulao
- Clean & wash prawns. Marinate with turmeric powder and keep aside. Grind red chilies and ginger-garlic paste in a mixer adding 1 tbsp water. Grind to smooth paste. Keep it aside.
- Heat 2 tbsp oil in a pan. Add cloves, cinnamon, cardamom and curry leaves. Now, add chopped onions and sprinkle nutmeg powder if using. Let it cook for a min on low flame. Add marinated prawns and cook it covered for 3 mins. Now, add ground paste and cook it covered for another 10 mins.
- Add 2 cup coconut milk and 1 cup water or more if needed. Now, add salt to taste and let it boil. Add washed and drained rice. Sprinkle lemon juice and cook it covered on low-medium flame for 10-15 mins. Serve hot with veg or non-veg curry.