Prawn Pulao is a fragrant one-pot rice dish popular in Goa and other coastal regions of India. Tender, juicy prawns are cooked with aromatic basmati rice, colourful vegetables, and warming spices like cinnamon, cloves, and cardamom. A splash of coconut milk lends a luscious creaminess to the rice. This hearty pulao makes a satisfying meal on its own, but tastes even better with a squeeze of fresh lemon juice and a sprinkle of crunchy cashews.
Sunrise tip: For an extra depth of flavour, you can layer half-cooked rice and the prawn masala in the pot before the final steaming stage, just like making a biryani.
Time: 10 minutes
Heat refined oil or ghee in a large, heavy-bottomed pot over medium heat. Add the bay leaves, whole garam masala, finely chopped garlic, finely chopped ginger, finely chopped onions and saute for 2-3 minutes until the onions turn soft and lightly golden.
Add finely chopped tomato and stir-fry for some time until the tomatoes turn pulpy and the oil starts to separate from the masala.
Time: 5 minutes
Add Sunrise Turmeric powder, Sunrise Coriander powder, Sunrise Red Chilli powder and stir until the spices meld with each other.
Time: 5 minutes
Add the shelled tiger prawns to the masala mixture. Sauté on high heat for 3-5 minutes until they turn pink and opaque. Add some salt to taste.
Avoid overcooking, as the prawns will continue to cook with the rice.
Time: 5 minutes
Add pre-boiled rice in another kadhai or pan. Stir in the prawn masala prepared in the previous step.
Gently mix everything together until the rice is well coated with the masala.
Time: 5 minutes
Turn off the heat and let the pulao rest, covered, for 5 minutes. This allows the rice to steam a bit more and the flavours to meld together.
Time: 2 minutes
Open the lid, and gently fluff the prawn pulao with a fork. Add Sunrise SHahi Garam Masala and grated coconut to garnish.
Transfer to a serving dish. Serve hot, with lemon wedges on the side for squeezing.
Accompaniment: Crispy papads or lemon wedges