Jhinga pulao is a dish from Goa, India, and it is made using the hing in the cooked prawn. It is a typical Goan dish that features the prawns cooked in a pulao (rice) and coconut chutney. It is a combination of black eyed prawns, chicken and tomatoes and is a Goan delicacy. It is usually served only in Goa and can also be served as a special dish for parties. [Link to the full recipe]

Jhinga pulao (prawns pulao) is a very popular dish among Indians .  This dish is likely known to many Indians, but may not be a mainstream Indian dish.  This dish is a very easy to prepare meal and the perfect dish for a busy day.  It can be made at home or bought in restaurants.

I first tasted the Jhinga pulao during my student days at NUHS. However, it wasn’t until a few years later that I tried to learn how to cook it. The recipe is super simple and easy to prepare. I think it is best prepared in a clay pot. You can use any kind of prawns. In this recipe, I used Jhinga (prawns). I buy them at the local fish market. If you are able to find prawns in your local store, you can use them. However, if not, then you can use any kind of crustacean. I have used shark fins. But do keep in mind that shark fins are expensive and it will take you longer

Garam masala and other basic spices are used to flavor this Jhinga pulao. I received from one of my friends and would want to share it with you. Because biryani takes time to prepare and dum, pulao or pulao is easier to make than biryani. The pulao is cooked in the flavorful broth (absorption method). I adjusted the proportions of the components to my own preference for heat and flavor. This pulao may appeal to those who like the flavor of garam masala. I used a chicken stock cube, but you may use veggie or chicken stock instead (liquid). I used medium-sized prawns that are ready to eat right away. When we are providing dum (simmering) for the rice in this pulao or pulao, I have utilized lemon slices and tomato slices at the conclusion. With cucumber raitha or onion and tomato raitha, this prawn pulao is delicious. Because I forgot to turn off the heat, my rice turned soft by accident. When measuring the water for the rice, be cautious.


    • 500 gms prawns
    • 2 1/2 cups basmati rice
    • 1 1/2 cup of water (for rice) or as needed

Masala for roasting

    • 1 teaspoon pepper seeds
    • 1 teaspoon cumin seeds
    • 1 teaspoon black cumin seeds
    • 4 to 5 cloves
    • 1 cinnamon stick
    • 1 teaspoon ajwain
    • 1 tablespoon coriander seeds


    • 1/4 cup oil/ghee
    • 2 bay leaves
    • 2 onions (large, sliced)
    • 2 tbsp ginger and garlic paste
    • 4 green chillies, slit
    • 1/2 cup curd (thick)
    • 1 cube of chicken or fish stock
    • a pinch of salt (to taste)
    • 3/4 cup water


  • 2 lemons (slices)
  • 2 tomatoes (slices)


  • Prepare the onions by slicing them and keeping them ready.
  • Set aside the tomato and lemon slices, which should be cut into circular pieces.
  • All of the spices should be roasted, then crushed into a powder and set aside.
  • Preheat the oil in the pan, then add the sliced onions and bay leaf. Cook until the onions are tender, translucent, and gently browned.
  • Cook for 2 minutes after adding the ginger and garlic paste and the chicken stock cube.
  • Add the curd and 3/4 cup water, rapidly mix over low heat, and then add the roasted masala powder and green chilies, stirring well.
  • Cook until it thickens into a gravy (curry) consistency and the oil begins to separate from the gravy.
  • Add the prawns and rice, mix well, and then add the necessary quantity of boiling water to cook the rice, bring to a boil, and continue to simmer until the liquid has been absorbed.
  • When you can see holes in the rice after the liquid has been absorbed, reduce the heat to a low setting.
  • Now equally distribute the tomato and lemon slices over the rice, cover, and cook on a low heat until the rice is well cooked.
  • It will take 15 to 20 minutes, so turn it off and wait a few minutes.
  • This prawn pulao is delicious served with any raitha.


  • We add water for rice as needed when adding chicken/fish/vegetable stock cubes; however, if adding stock liquid, just a little quantity of water is necessary for rice.
  • If using stock liquid, add it after the curd has been added to ensure that it is thoroughly cooked.
  • The correct proportion for the rice and liquid required is half of your third finger.
  • Rice is cooked in the sauce using the absorption technique in this dish.
  • When adding water, be cautious since the prawns will release some water throughout the boiling process, and curd will be added.
  • Cook the prawns separately with the garlic (2 cloves, chopped) before stacking the tomatoes and lemon slices on top of the rice.
  • With the same ingredients, you may create chicken, veggie, or paneer pulao.


As part of my (weekly) cooking blog series, I have decided to introduce you to my current favourite dish: jhinga pulao (prawns pulao). It is an easy recipe that can be made in no time. The prawns should be fresh, the pulao should be aromatic, and the flavours should be well balanced. I hope you enjoy this recipe as much as I did!. Read more about prawns pulao mangalorean style and let us know what you think.