Prawns Coriander Pulav also know as Prawns Dhaniya Pulav or Prawns Hariyali Pulav is a quick and easy recipe which requires few ingredients but is high on taste. For this particular recipe we are using left over rice, however, you can use long grain basmati rice for that additional taste and flavor.
As the name suggests, the recipe gets its flavor and color from Coriander (Cilantro) which is ground into a paste along-with Ginger, Garlic and Green Chilies. We can make a fine paste using a mixer grinder or make a coarse one with a mortar and pestle set. The latter one can be a bit tiring and timing consuming but the end result is worth the pain.
You can also add mint leaves while making the paste. This really gives the dish a good flavor and add to the green color. Plus mint leaves are very aromatic. However this is completely optional. Tomato lovers would also like to add a small quantity of chopped tomatoes while sauteing the paste with the Prawns for that added taste. In this recipe we have not added the same. However you may add chopped tomatoes as per your taste.
So lets clean those prawns and start prepping for our Prawns Dhaniya Pulav. In the state of Maharashtra, India, a similar dish is called Kolambi Bhaat (One Pot Prawn Rice), however there is very little coriander added to it and gets the flavors from Red Chilli Powder, Ginger Garlic Paste & Garam Masala. We will soon share a separate recipe for Kolambi Bhaat.
Prawns Coriander Pulav with Left Over Rice
For the Coriander Paste
- 1 Cup Coriander Leaves
- 1 Teaspoon Ginger Paste (You can use 1 inch whole ginger)
- 1 Teaspoon Garlic Paste (You can use 4-6 whole Garlic pods)
- 2-4 Green Chilies (More or less depending on your taste)
- 1 Cup Prawns (15-20) (Clean & Deveined)
- 4 Cups Regular Boiled Left Over Rice (You can use Basmati Rice too)
- 1/2 Cup Onions (Finely Chopped)
- 2 Teaspoons Garam Masala Powder
- 1/2 Teaspoon Turmeric Powder
- Chopped Coriander (For garnishing)
- 3 Teaspoons Cooking Oil
Preparing the Coriander Paste.
In a Mixture grinder, add the coriander leaves, green chilies, ginger, garlic and some water. Grind it to a smooth paste. Keep aside.
In a pan, heat some oil and saute the chopped onions. Once the Onion turns translucent add the Garam Masala Powder & Turmeric Powder. Saute well.
Now add the coriander paste prepared earlier and toss in the prawns. Saute well for 5-7 minutes. Normally the prawns are cooked within this time.
Now add the leftover boiled rice, add salt as per taste and mix well.
Prawns Coriander Rice is ready to be served. Garnish with chopped coriander.
Can be served with Boondi Raita or Veg Raita.
- Use Fresh deveined Prawns. Avoid frozen ones.
- We recommend Kohinoor or India Gate Basmati Rice as they are aromatic and the rice grains are long.