Looking for a quick yet delicious seafood meal? Spicy Prawn Masala Rice is the answer. This one-pot dish brings together juicy prawns, aromatic spices, and fluffy rice in a beautifully balanced blend of heat and flavor. Inspired by coastal Indian kitchens, it’s bold, satisfying, and surprisingly easy to whip up — even on a busy weekday. Pair it with a cool raita or enjoy it solo — it’s comfort food with a spicy twist that seafood lovers will crave again and again.

PREP TIME	COOK TIME
15 MIN	25 MIN

Ingredients:

For the Prawns:

250g medium prawns (cleaned & deveined)

½ tsp turmeric powder

½ tsp red chili powder

Salt to taste

For the Rice Base:

1 cup basmati rice (soaked for 15 mins)

2 tbsp oil or ghee

1 bay leaf

1 small cinnamon stick

2–3 cloves

2 green cardamoms

1 medium onion, thinly sliced

1 green chili, slit

1 tsp ginger-garlic paste

1 medium tomato, finely chopped

½ tsp red chili powder (adjust to taste)

½ tsp coriander powder

¼ tsp garam masala

Salt to taste

2 tbsp fresh coriander leaves (chopped)

2 cups water (for cooking rice)

Equipments:

Heavy-bottomed pot or deep pan with lid (or pressure cooker)

Mixing bowls (for marination and soaking rice)

Strainer (to drain soaked rice)

Wooden spoon or spatula (for stirring)

Knife and chopping board

Measuring spoons and cups

Tongs (optional, for handling prawns)

Step-by-Step Guide

Step 1: Marinate the Prawns

• In a bowl, add 250g cleaned and deveined prawns.
• Add ½ tsp turmeric powder, ½ tsp red chili powder, and salt to taste.
• Mix well and let it marinate for 10–15 minutes while you prep other ingredients.

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Step 2: Soak the Rice

• Rinse 1 cup basmati rice 2–3 times until the water runs clear.
• Soak it in water for 15 minutes, then drain and set aside.

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Step 3: Sauté Whole Spices and Aromatics

• Heat 2 tbsp oil or ghee in a heavy-bottomed pot on medium flame.
• Add 1 bay leaf, 1 small cinnamon stick, 2–3 cloves, and 2 green cardamoms.
• Let them sizzle for 30 seconds to release aroma.
• Add 1 thinly sliced onion and sauté until golden brown.
• Add 1 slit green chili and 1 tsp ginger-garlic paste.
• Sauté until raw smell disappears (about 1 minute).

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Step 4: Add Tomatoes and Ground Spices

• Add 1 finely chopped tomato and cook until soft and pulpy.
• Stir in:
• ½ tsp red chili powder
• ½ tsp coriander powder
• ¼ tsp garam masala
• Salt to taste
• Cook the masala until oil separates at the edges.

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Step 5: Add Prawns & Mix Well

• Add the marinated prawns to the pan.
• Sauté gently for 3–4 minutes until they turn pink and slightly curled.
• Don’t overcook — they’ll finish cooking with the rice.

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Step 6: Add Rice & Water

• Add the soaked and drained rice to the prawn masala.
• Gently stir to combine without breaking the grains.
• Pour in 2 cups of water and check salt.
• Bring everything to a gentle boil.

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Step 7: Cover & Cook

• Lower the heat to a simmer.
• Cover with a tight-fitting lid and cook for 12–15 minutes, or until rice is fluffy and all water is absorbed.
• Do not stir during this stage.

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Step 8: Rest & Fluff

• Turn off the flame and let the rice rest (covered) for 5 minutes.
• Open the lid and gently fluff with a fork.
• Garnish with 2 tbsp chopped coriander leaves.

Chef’s Notes & Cooking Tips

• Use Fresh or Frozen Prawns:
• Always thaw frozen prawns completely and pat dry before marinating to avoid watery masala.
• Don’t Overcook Prawns:
• Prawns cook fast — overcooking makes them rubbery. A quick sauté followed by gentle steaming with the rice gives perfect texture.
• Basmati Rice Works Best:
• Long-grain basmati adds fragrance and stays fluffy. Soaking helps prevent breaking while cooking.
• Balance the Spice:
• Adjust chili powder based on your heat tolerance. For mild heat, use Kashmiri chili powder — it adds color without too much spice.
• Add Coconut Milk (Optional):
• For a coastal twist, replace ½ cup of water with ½ cup coconut milk — adds creaminess and depth.
• Make It a Meal:
• Pair with cucumber raita, papad, or a light salad for a satisfying full plate.

Serving Suggestions

• Classic Coastal Style:
  Serve hot with a side of chilled cucumber or mint raita, lemon wedges, and roasted papad for a balanced meal.
• With Fryums or Pickled Onion:
  Add crunchy fryums or tangy pickled onions on the side to enhance both texture and taste.
• Seafood Platter:
  Pair with other coastal favorites like fried fish, masala crab, or squid fry for a restaurant-style seafood platter.
• Lunchbox Friendly:
  Pack with a wedge of lemon and some raita — this dish stays flavorful and moist even after a few hours.
• Top with Ghee or Coconut Oil:
  A drizzle of ghee or cold-pressed coconut oil right before serving enhances the aroma and adds richness.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	520 kcal
Protein	26 g
Carbohydrates	54 g
Sugars	3 g
Fat	22 g
Saturated Fat	5 g
Fiber	2.2 g
Sodium	480 mg
Cholesterol	125 mg