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Quick Prawn Rice - Indian Prawn Pilau Recipe - Prawn Pilaf

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Quick Prawn Rice - Indian Prawn Pilau Recipe - Prawn Pilaf

One of my time saving fun meal is this quick prawn rice. It's the quickest meal you can make for your family in 20 minutes.  This delicious Indian prawn pilau or pilaf recipe is a one-pot meal and a blessing to busy and working moms like me.

How to make a quick rice with Prawns
Quick Rice with Prawns. Pilaf or Pilau Rice Recipe

Rice Pilaf or Rice Pilau? Often confusing right?
Well, pilaf is often called Pilau and is basically rice flavored with some seasonings and cooked in a broth or stock. A common term used in Middle Eastern and Asian rice dishes. You can also add vegetables or meat to it.  But, this is not the same as Indian Biryani because Biryani is not cooked in a broth. Check my Chicken Biryani recipe and you can see the difference.

About this Prawn Rice Pilaf

Well-made rice is a real treat to eat and kids love rice. Add some meat and veggies, throw in some herbs and it's a healthy and nutritious meal. When I'm busy on a cake order I have to rely on such quick meals and this has served us well for years.
The best part is, using prawns or shrimps. Why? Well, unlike frozen chicken or meat, prawns thaw quickly and I always have frozen prawns in the freezer.
It is always a good idea to soak rice for at least 30 minutes before you cook it. This helps the rice cook into a light and fluffy yet grainy not sticky pilaf.

How to make a quick rice with Prawns
Quick Rice with Prawns. Pilaf or Pilau Rice Recipe

How much water should you use to cook a pilaf?

This is what can ruin a good rice recipe. Always read the package instructions for the quantity of water needed. It can make a huge difference to the end result of your recipe.
If you using Basmati rice it usually is a good 1 to 1 1/2 ratio, so every one cup of rice will use 1 1/2 cup water. But, some rice like Japanese sushi rice works best with a 1:1 ratio.
Most manufacturers will usually tell you the best ratio needed for their brand of rice, so read the package instructions.

Let's talk ingredients and substitutes (Save/Pin)

  • Prawns - I use frozen prawns - they take just about 10 to 20 minutes to thaw. You can use shrimps just as well.
  • Ginger and garlic - Onion, ginger, and garlic are an absolute must when making curry. Hence, you will rarely find a recipe that does not have these. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference. 
  • Onion - I love using sweet red onions and shallots in my rice recipes but you can use any you have on hand.
  • Whole spices - the whole spices add a warm aroma and flavor and do not make this dish spicy. Do not add too much as it can be overpowering as well.
  • Cilantro - I love using fresh cilantro but parsley works just as well.

Useful Tips and Tools

  • I like using a non-stick skillet for my rice dishes so the rice does not stick to the pan.
  • I also prefer to use a softer silicone spatula when flipping rice, so I can avoid breaking the rice grains.
  • And it's always a good idea to use a clean separate cutting board for vegetables and meats.
  • I think a good chef knife works best for cutting vegetables. Though large it gives you a better grip on the veggies. And yet, any kitchen knife works just as well as long as you are comfortable with it.
How to make a quick rice with Prawns
Quick Rice with Prawns. Pilaf or Pilau Rice Recipe

How to Make A Quick Prawn Rice - Indian Prawn Pilau (Save/Pin)

For the rice

  • Wash and soak the rice in cold water for 30 minutes. Then drain and set aside.
  • In a heavy bottom saute pan add the oil and whole spices. Saute for 30 seconds to a minute
  • Then add and saute the onions until translucent.
  • Next, add grated ginger and minced garlic. Saute a minute more.
  • Add the rice, saute for 2 to 3 minutes until lightly toasted.
  • Now, add the stock or water.
  • Season with salt and pepper.
  • Let come to a boil.
  • As soon as the stock comes to a boil - reduce the heat down to a low simmer and cover the pan with a lid.
  • Put the timer on for 15 minutes and let the rice cook on low heat.
  • Once the timer goes off - switch the heat off but do not open the lid.
  • Let the rice cook in the residue heat for 10 min while you cook the prawns.

Prepare Prawns

  • Clean the prawn, Pat them dry.
  • Marinate prawns with salt, pepper, and paprika. Set aside.
  • While the rice is cooking - add 1 tsp of oil to a non-stick pan.
  • Add prawns - cooks on med-low for three minutes.
  • Set aside

Combine rice and prawns

  • After 10 minutes open the rice pot lid.
  • Add chopped cilantro and prawns
  • Fluff rice with a fork gently combining the herbs and prawns.
  • Your rice is ready to serve.
How to make a quick rice with Prawns
Quick Rice with Prawns. Pilaf or Pilau Rice Recipe

Ten tips to make the perfect rice every single time?

Here's how I make a perfect bowl of rice every single time, no matter what the ingredients.

  1. Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
  2. Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
  3. If you make a pilaf lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
  4. Use the right ratio of rice to water.
    In the case of soaked long-grain rice such as this basmati 1 cup rice works best with 1 1/2 cup water. If not soaked use 2 cups water for every 1 cup long grain rice (see FAQ below)
    and If you don't know how much water read the package instruction as most rice manufacturers will give you a guide for their product.
  5. If you use vegetable in the rice add 1/4 cup more water for every 1 cup veggies. However, if you use frozen veggies do not add more water as frozen veggies tend to have excess moisture in them.
  6. Once the rice is lightly toasted - add the water and bring to a boil.
  7. Then cover the pot and reduce the heat to an absolute simmer (low).
  8. Cook the rice covered for 20 minutes -
  9. After 20 minutes turn the heat off but do not open the pot - leave it for another 15 minutes
  10. After 15 minutes - open the pot and fluff the rice with a fork.

Frequently asked question

Can I double the recipe for this easy prawn pilau?

Absolutely. Just make sure you measure the water and rice properly so you have a nice grainy pilaf

Can I use chicken instead of prawns for this prawn pilaf?

Yes, you can. Perhaps check my recipe for Chicken Rice Pilaf

Can I use curry powder instead of whole spices for this Prawn pilaf?

The whole spices in this recipe are more for flavor and do not add any heat. You can add a teaspoon of curry powder if you like a bit of added Indian spice to your prawn rice. See my recipe for homemade curry powder.

What can I substitute for the whole spices in this quick Prawn pilau?

You can add 1/2 tsp of Garam masala.
Garam masala is an Indian blend of warm spices like cinnamon, cardamom, cloves, etc. You can make garam masala at home with spices you probably already have in your kitchen.

Can I make this a vegetable pilaf instead of prawns?

Yes, you can definitely omit the prawns and use vegetables. I do have a one-pot vegetable rice pilaf that is absolutely delicious.

Can I add nuts to this quick prawn pilaf?

You can certainly add nuts and raisins if you want to make an exotic prawn pilau. I would suggest you saute the fruits and nuts in the beginning as I have done in my Rice Pilaf with dried fruits and nuts.

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How to make a quick rice with Prawns
Quick Rice with Prawns. Pilaf or Pilau Rice Recipe
How to make a quick rice with Prawns

Quick Prawn Rice Indian Prawn Pilaf

Author: Veena Azmanov
5 from 15 votes
Print Pin Rate
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Calories: 243kcal
Adjust Servings Here: 4 servings

Description

One of my time saving fun meal is this quick prawn rice. It’s the quickest meal you can make for your family in 20 minutes.  This delicious Indian prawn pilau recipe is a one-pot meal and a blessing to busy and working moms like me.
 
ADJUST SERVINGS HERE - 4 servings

Ingredients

For the rice

  • 1 cup (200 g) Basmati rice washed, soaked for 30 minutes then drained
  • 2 tbsp (2 tbsp ) Cooking Oil
  • 1 cup (1 cup) Onion finely chopped
  • 1 tsp (1 tsp) Garlic minced
  • 1 tsp (1 tsp) Ginger grated
  • 1 1/2 cup (350 ml) Stock vegetable or chicken
  • 1/2 tsp (1/2 tsp) Salt
  • 1/4 tsp (1/4 tsp) Pepper
  • 1/2 cup (1/2 cup) Cilantro chopped

Whole Spices

  • 4 (4 ) Cloves optional
  • 2 (2 ) Cardamons optional
  • 1 inch (2.5 cm) Cinnamon stick optional
  • 3 (3 ) Bay leaves optional

For the Prawns

  • 1 cup (150 g) Prawns shelled, deveined, washed and drained
  • 1/2 tsp (1/2 tsp) Paprika optional
  • 1/4 tsp (1/4 tsp) Salt
  • 1/4 tsp (1/4 tsp ) Pepper
  • 1 tbsp (1 tbsp ) Cooking Oil

Instructions

FOR THE RICE

  • Wash and soak the rice in cold water for 30 minutes. Then drain and set aside.
  • In a heavy bottom saute pan add the oil and whole spices. Saute for 30 seconds to a minute
  • Then add and saute the onions until translucent.
  • Next, add grated ginger and minced garlic. Saute a minute more.
  • Add the rice, saute for 2 to 3 minutes until lightly toasted.
  • Now, add the stock or water.
  • Season with salt and pepper.
  • Let come to a boil.
  • As soon as the stock comes to a boil – reduce the heat down to a low simmer and cover the pan with a lid.
  • Put the timer on for 15 minutes and let the rice cook on low heat.
  • Once the timer goes off – switch the heat off but do not open the lid.
  • Let the rice cook in the residue heat for 10 min while you cook the prawns.

PREPARE PRAWNS

  • Clean the prawn, Pat them dry.
  • Marinate prawns with salt, pepper, and paprika. Set aside.
  • While the rice is cooking – add 1 tsp of oil to a non-stick pan.
  • Add prawns – cooks on med-low for three minutes.
  • Set aside

COMBINE RICE AND PRAWNS

  • After 10 minutes open the rice pot lid.
  • Add chopped cilantro and prawns
  • Fluff rice with a fork gently combining the herbs and prawns.
  • Your rice is ready to serve.

Recipe Notes

Notes: 
If you prefer you can add the prawns directly to the rice and cook the pilaf for 15 minutes too. Cooking the prawns separte keep the flavor of the rice neutral and ensures the prawns don't over cook. 

Equipment

Mixing Bowl
Cutting boards
Kitchen Knife
Meas Cups and Spoons
Saute Pan L
Nutrition Information
Serving: 191gCalories: 243kcalCarbohydrates: 46.4gProtein: 9.1gFat: 1.7gSaturated Fat: 0.4gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 32mgSodium: 320mgPotassium: 0mgFiber: 2.2gSugar: 2.7gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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  1. Cindy

    Thanks for giving the ratio of rice to water—so many recipes out there assume that all rice is equal! Will try this as soon as possible!

    Reply

    • Veena Azmanov

      Thank you, Cindy. Happy you found this post useful.

      Reply

  2. Alexandra

    I absolutely love all of these flavors - this is my favourite way to enjoy prawns. My family love this recipe 🙂

    Reply

    • Veena Azmanov

      Thanks, Alexandra. I'm sure your family will enjoy this rice

      Reply

  3. Suzy

    I can't remember the last time I had prawns! This looks so good and I love the tips and tricks for making this come out delicious!

    Reply

    • Veena Azmanov

      Thanks, Suzy. You can use shrimps too.

      Reply

  4. Natalie

    Looks so delicious! I love recipes that make a complete main course - so easy and perfect for weekday dinners!

    Reply

    • Veena Azmanov

      Absolutely, Natalie. One-pot meals are fun and easy too

      Reply

  5. Amy

    Love all the flavours in this, such a delicious dish

    Reply

    • Veena Azmanov

      Thanks, Amy

      Reply

  6. Shivani Raja

    I love the idea of adding cardamom to rice - sounds amazing!

    Reply

    • Veena Azmanov

      Thank you, Shivani.

      Reply

  7. penelopi

    Just love everything about Indian food! I have been to India 5 times and i keep cooking indian dishes. i will try it out and let you know!

    Reply

    • Veena Azmanov

      Me too Penelopi. I hope you try this.

      Reply

  8. Sara Welch

    Wow! This was an amazing recipe! Easier than I initially thought and full of flavor!

    Reply

    • Veena Azmanov

      Thanks, Sara.. yes, very easy recipe

      Reply

  9. Beth

    This looks fabulous! Basmati or jasmine are my favorite rices to cook because they are so flavorful but this is also quick & easy so this is already a favorite recipe of mine!

    Reply

    • Veena Azmanov

      Yes, Beth. Basmati or jasmine both are very flavorful rice.

      Reply

  10. Michelle

    This looks ah-mazing. Picking up some rice to test out on my grocery trip this week! Thanks for sharing!

    Reply

    • Veena Azmanov

      Thank you so much Michelle. Hope you like it. Let me know

      Reply

    • Anissa

      My rice didn’t come out right. It was very soggy! 🙁

      Reply

      • Veena Azmanov

        Ah, Anissa. I'm sorry. What type of rice did you use? Was it basmati?
        If you use basmati then 1 cup rice to 1.5 cup water or stock is a good ratio.
        For other rice, you will need to see package instruction for recommended water/stock ratio.
        Did the recipe taste good though?

        Reply

  11. swathi

    Prawn pilaf looks delicious Veena love it.

    Reply

    • Veena Azmanov

      Thank you Swathi.

      Reply

  12. Julie | This Gal Cooks

    I love quick meals and I love shrimp.This recipes is a WINNER!

    Reply

    • Veena Azmanov

      Thank you Julie <3

      Reply

  13. Sarah

    You had me at "quickest". Then you really had me at this recipe...oh my word, it looks and sounds absolutely wonderful! Can't wait to give it a try!

    Reply

    • Veena Azmanov

      Thank you Sarah!!

      Reply

  14. Anjali

    rice dishes are perfect for quick meals! Especially when it has fresh herbs and onion/garlic/ginger combo!

    Reply

    • Veena Azmanov

      That is very true Anjali.. Those flavors really go well together. Thanks

      Reply

  15. Sophia | Veggies Don't Bite

    I love throwing together quick meals! I love the combo of cilantro, garlic and ginger! Yum!

    Reply

    • Veena Azmanov

      Thank you Sophia.. Cilantro is my all time favorite herb!!

      Reply
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