Goan Prawn Pulao

Cuisines

Best for

Recipe

Ingredients

1 cup	basmati rice
250 grams	prawns, cleaned and deveined
2 tablespoons	oil
1 medium	onion, finely sliced
1 medium	tomato, chopped
1 teaspoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	cumin powder
1 cup	coconut milk
1 cup	water
2 tablespoons	fresh coriander leaves, chopped
1 teaspoon	salt
—	salt to taste

Instructions

1. 1 Wash and soak the basmati rice for 20 minutes, then drain.
2. 2 Heat oil in a pan over medium heat and add the sliced onions. Sauté until golden brown.
3. 3 Add the ginger-garlic paste and sauté until the raw smell disappears.
4. 4 Add the chopped tomato and cook until it turns soft.
5. 5 Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 1-2 minutes.
6. 6 Add the prawns and sauté until they turn pink.
7. 7 Add the soaked and drained rice to the pan and mix well with the spices and prawns.
8. 8 Pour in the coconut milk and water. Add salt to taste.
9. 9 Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
10. 10 Cook for 15-20 minutes or until the rice is cooked and all the liquid is absorbed.
11. 11 Turn off the heat and let it rest for 5 minutes.
12. 12 Fluff the pulao with a fork and garnish with fresh coriander leaves before serving.