Prawn Pulao is a seafood lover’s ideal lunch meal that will have you licking your fingers after just one taste. This dish, which is a unique way to prepare prawns in basmati rice cooked with a variety of spices, will set a standard that is difficult to match. Make this delicious Bengali dish to add class to any party.

Ingredients of Prawn Pulao

• 200 gm basmati rice
• 10 gm cinnamon stick
• 25 gm cashews
• 2 teaspoon kewra water
• 1 pinch edible food color
• 2 large chopped onion
• 25 gm black cardamom
• 25 gm clove
• 1 1/2 teaspoon mace powder
• sugar as required
• 400 gm king prawns
• 3 tablespoons ghee
• salt as required
• 1 tablespoon ginger paste
• 1/4 teaspoon nutmeg powder
• 25 gm turmeric
• 25 gm bay leaf
• 25 gm raisins
• 1 tablespoon garlic paste

Here are 4 simple steps to make Prawn Pulao at home

1. Before starting to prepare this delicious dish, wash and soak the basmati rice in water for one hour. In the meantime, marinate the prawns in a mixture of mace powder, bay leaves, cloves, raisins, cinnamon, turmeric and cardamom.

2. Next, pour ghee into a kadhai. Add the garam masala and bay leaves after it has heated enough. Fry the onions in the oil until they get brown. Stir in the ginger-garlic paste and cook for a further five minutes.

3. Add the prawns and cook for five minutes. Next, pour water over the rice and let it soak. Add the sugar, nutmeg powder, cashews and salt. Reduce the heat and cook well until the water is absorbed.

4. Top with ghee and kewra water, and serve hot. Add some kewra water and ghee. Serve hot.