Green Masala Prawn Pulao - Coriander And Coconut Rice

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Apr. 08, 2019

Basmati Rice and Prawn are cooked in a Coriander Coconut Prawn stock with Tomatoes and Peas.


Basmati rice 2 Cup (32 tbs) , soaked
Water 4 Cup (64 tbs)
For green masala:
Lime 1 , juiced
Chopped green chili 1 Tablespoon
Ginger piece 1 Inch , slice
Garlic 4 Clove (20 gm)
Fresh coriander 1 Cup (16 tbs)
For prawns:
Oil 1/4 Cup (4 tbs)
Sliced onion 1/2 Cup (8 tbs)
Cloves 8
Chopped tomato 1/2 Cup (8 tbs)
Prawns/Shrimps 800 Gram (about 7 oz, shelled, de veined & cleaned)
Water 4 Cup (64 tbs)
Salt To Taste
Stock 1 Cup (16 tbs)
Coconut milk 1 Cup (16 tbs)
Peas 1/2 Cup (8 tbs)
Chopped coriander 1 Tablespoon (for garnish)



1. Soak the grains for at least 30 mins.


2. In a blender add the lime, green chilli, ginger, garlic and coriander.

3. Add some water to get this going and grind to a paste.

4. In a pot add the oil and saute 1/2 cup sliced onion.

5. Add 5-8 Cloves and allow the onions to sweat and change colour.

6. Add the chopped tomato.

7. Add the shelled, deveined & cleaned Prawn or Shrimp.

8. Add all the green masala in and add water to the food processor to catch all that residual flavour.

9. Mix the prawn and the green masala and add salt to taste.

10. Add the stock and the coconut milk.

11. Add the water added to the food processor and allow the liquid to come to the boil.

12. Add the rice, give it a stir and put the lid on.

13. Taste for salt.

14. Add peas halfway through the cooking process and cover to complete cooking.


15. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4