Pineapple and Prawn Pulao

Pineapple and Prawn Pulao is a delightful fusion dish that brings together the sweetness of juicy pineapple and the savory richness of prawns. This unique combination creates a wonderful balance of flavors, making every bite both refreshing and satisfying.

Fragrant rice infused with mild spices, succulent prawns, and sweet pineapple pieces come together to create a pulao that is elegant, colorful, and full of character. The natural sweetness of the fruit complements the delicate flavor of the prawns, resulting in a dish that is both distinctive and memorable.

Perfect for festive occasions, family gatherings, and special dinners, Pineapple and Prawn Pulao is sure to impress guests with its unique taste and beautiful presentation. Despite its royal appeal, the dish is surprisingly easy to prepare at home.

With its aromatic spices, tender prawns, and bursts of tropical sweetness, this pulao offers a refreshing twist on traditional rice dishes and is an excellent choice when you want to serve something truly special.

Ingredients

• 2 cups basmati rice

• 4 cups water

• 250 g medium-sized prawns, peeled and cleaned

• 1 cup pineapple, cut into cubes

• 2 onions, thinly sliced

• 1 tablespoon ginger-garlic paste

• 2 tablespoons yogurt

• ½ teaspoon Shalimar's Chef Spices Turmeric Powder

• 1 teaspoon Shalimar's Chef Spices Red Chilli Powder

• ½ teaspoon Shalimar's Chef Spices Garam Masala Powder

• 2 bay leaves

• 1-inch cinnamon stick

• 3 green cardamoms

• 3 cloves

• 1 tablespoon sugar

• Salt to taste

• 2 tablespoons ghee

• 2 tablespoons Shalimar's Mustard Oil

• 3 green chillies, slit

• Fresh coriander leaves, finely chopped, for garnish

  
  

Method

Wash the basmati rice thoroughly and soak it for 20–30 minutes. Drain and keep aside.

Clean the prawns and marinate them with a little salt and Shalimar's Chef Spices Turmeric Powder. Let them rest for 10 minutes.

Heat Shalimar's Mustard Oil in a pan and lightly fry the prawns for a minute or two. Remove and set aside. Avoid overcooking, as the prawns may become tough.

In the same pan, add the ghee and temper with bay leaves, cinnamon, cardamoms, and cloves. Sauté until fragrant.

Add the sliced onions and fry until golden brown. Stir in the ginger-garlic paste and cook until the raw aroma disappears.

Add the yogurt, Shalimar's Chef Spices Turmeric Powder, Shalimar's Chef Spices Red Chilli Powder, and salt. Cook the masala until the oil begins to separate.

Add the pineapple cubes and sauté for 2–3 minutes to develop a light caramelized flavor.

Return the fried prawns to the pan and mix well with the masala.

Add the drained rice and gently stir for a minute, ensuring the grains are coated with the spices.

Pour in the water and add the sugar and slit green chillies. Cover and cook over medium heat until the rice is tender and the liquid is absorbed.

Once the pulao is cooked, sprinkle Shalimar's Chef Spices Garam Masala Powder and chopped coriander leaves over the top.

Cover and let it rest on low heat for 5 minutes (dum cooking).

Serve hot and enjoy this aromatic Pineapple and Prawn Pulao, a perfect blend of sweet, savory, and fragrant flavors ideal for festive meals and special occasions.