Goan Prawns Pulao Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the prawns with turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
• STEP 2.Heat oil in a large pan and add cumin seeds, cloves, cinnamon stick, and bay leaves. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
• STEP 5.Add the marinated prawns and cook until they turn pink and are cooked through.
• STEP 6.Add soaked and drained basmati rice to the pan. Mix well to coat the rice with the spices.
• STEP 7.Pour in water and add salt. Bring to a boil, then reduce the heat and cover the pan. Cook for about 15-20 minutes or until the rice is cooked and fluffy.
• STEP 8.Garnish with chopped coriander leaves and serve hot with raita or a side salad.

Cooking Tips

• Make sure to marinate the prawns for at least 15 minutes to allow the flavors to penetrate.
• Soak the basmati rice for 30 minutes before cooking to ensure fluffy and separate grains.
• Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.

Storage and Serving

• Goan Prawns Pulao is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.