Seafood
Indian Cuisine
Goan Cuisine
Intermediate
For 2 people

Prawn Pulao: Basmati Rice Cooked with Prawns & Spices


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.

Ingredients

  • Sunrise Shahi Garam Masala

    2 tsp
  • Tiger Prawns

    250 g
  • Basmati Rice

    300 g
  • Tomato (finely chopped)

    1 medium
  • Ginger (finely chopped)

    2 tsp
  • Garlic (finely chopped)

    2 tsp
  • Onion (finely chopped)

    2 tsp
  • Whole Garam Masala

    (to boil with rice)
  • Sunrise Red Chilli Powder

    1 tsp
  • Sunrise Coriander Powder

    1 tsp
  • Sunrise Turmeric Powder

    1 tsp
  • Bay Leaves

    2 pcs
  • Coconut (grated)

    1 tbsp
  • Refined Oil

    20 ml
  • Ghee

    15 ml
  • Salt

    to taste
  • Water

    as required

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.

 

Steps

Step 1: Sauté the onions, ginger & garlic

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.

 

Step 2: Add the tomatoes and ground spices

Time: 5 minutes

Add Sunrise Turmeric powder, Sunrise Coriander powder, Sunrise Red Chilli powder and stir until the spices meld with each other.

 

Step 3: Cook the prawns

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.

 

Step 4: Add the prawn masala to 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.

 

Step 5: Let the pulao rest

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.

 

Step 6: Garnish and serve

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.

 

Goes Best With

Accompaniment: Crispy papads or lemon wedges