Royyala Pulao is a delicious Andhra-style rice dish made with fresh prawns, basmati rice, and mild spices. The juicy prawns blend beautifully with fragrant rice, making this pulao rich in taste yet light on the stomach. It is ideal for lunch, dinner, or special occasions.
Ingredients
- Basmati rice – 1 cup
- Prawns – 250 g (cleaned & deveined)
- Onion – 1 large (thinly sliced)
- Green chillies – 2 (slit)
- Ginger garlic paste – 1 tbsp
- Tomato – 1 small (chopped, optional)
- Mint leaves – 2 tbsp
- Coriander leaves – 2 tbsp
- Oil or ghee – 2 tbsp
- Bay leaf – 1
- Cinnamon – 1 small stick
- Cloves – 3
- Cardamom – 2
- Cumin seeds – 1 tsp
- Turmeric – ¼ tsp
- Red chilli powder – ½ tsp
- Garam masala – ½ tsp
- Salt – as required
- Water – 2 cups
- Lemon juice – 1 tsp (optional)
Preparation Method
- Wash and soak basmati rice for 20 minutes. Drain and keep aside.
- Heat oil or ghee in a pan or cooker. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom.
- Add sliced onions and saute until light golden.
- Add green chillies and ginger garlic paste; saute till raw smell goes.
- Add tomatoes (if using) and cook till soft.
- Add prawns, turmeric, chilli powder, salt, and garam masala. Cook for 2–3 minutes only.
- Add mint and coriander leaves. Mix gently.
- Add soaked rice and water. Mix carefully.
- Cook covered on low flame till rice is done and water absorbed.
- Switch off, rest for 5 minutes, fluff gently, and serve hot.
Tips
- Do not overcook prawns; they become rubbery
- Use fresh prawns for best flavor
- Ghee gives richer aroma than oil
- Adjust spice level as per taste
Variations
- Add coconut milk instead of water for coastal-style pulao
- Add vegetables like beans or carrots
- Use whole wheat rice or jeera rice
- Make it spicy by adding green chilli paste
Health Benefits
- Prawns are rich in protein
- Low in fat and calories
- Good source of omega-3 fatty acids
- Helps muscle growth and immunity