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Prawn and Spinach Pulao Recipe

Prawn and Spinach Pulao is a popular Indian Main
Author :
On :
Tuesday, 20 May, 2014
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Boil / Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 400 gms - big Prawns
  • 3 tsp - oil or Ghee
  • 1/2 tsp - Turmeric powder
  • 1 cup - thinly chopped Spinach
  • 2 cups - Basmati or long grained Rice
  • 2 - green chillies, chopped
  • 1/2 inch piece - Cinnamon stick
  • 2 - Cloves
  • 2 - Cardamoms
  • salt to taste
  • How to Make Prawn and Spinach Pulao:

    1. Remove the heads from the prawns and de-vein this. Wash well and keep aside.
    2. Soak the rice in water and leave aside for 10 minutes.
    3. Heat the ghee or oil and fry the prawns, adding salt to taste.
    4. Cook the prawns only for 2 minutes.
    5. Remove and keep aside. In the same oil add the whole spicesand allow to splutter. Lower the heat and add the rice removing all the water.
    6. Stir-fry for 2 minutes and mix in the turmeric powder.
    7. Stir and mix. Add 2 cups rice and salt to taste. Stir gently.
    8. Cover with a lid and allow the rice to cook on low fire. 
    9. When the rice is three fourth cooked and only a little water remains, mix in the prawns, cut spinach and the green chillies and stir gently.
    10. Cover with the lid again and let the rice grains cook. Once all the water is evaporated, put off the heat and serve as a full meal.


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