A super delicious, lightly spiced, quick and easy rice recipe with prawns, from Goa made with coconut milk. Rice, prawns and coconut – lunch/dinner couldn’t be better!
This Goan prawn pulao (pilaf) is one of my favorite rice recipes. Not only is it delicious, but a quick, easy and one pot meal as well. Moreover, every time that I make this pulao, I am reminded of a very close friend of mine, from Mumbai. After all, it was at Sharleen’s home that I had had it for the first time. Funny thing is, even though I have been to Goa plenty times before I tried this at her place, never once had I eaten it there. And the funnier part is, after I’ve had her mum’s Goan prawn pulao (pilaf), there is no other I’ve liked better. There are so many more reasons why I love this prawns pulao. Apart from the ones already mentioned, this is a non-greasy and a very light meal. This pulao is flavoured with whole spices and cooked in coconut milk.
There are no other masalas used, hence you have a delicately spiced pilaf recipe here. Additionally, the fresh, juicy prawns along with other veggies, also add to the flavors. Of course, one important ingredient is ghee. It is the flavour of the whole spices tempered in ghee, that lingers on until the last morsel. While I have added some carrots and beans also to my pulao, you may choose not to. Traditionally, no vegetables are added in the rice, except maybe potatoes sometimes. But since I personally love vegetables, I couldn’t help not adding. And if you too are like me, you could further add some potatoes and peas, as well.
You may also like,
Sorshe narkel chingri (mustard coconut prawn curry)
Prawns with spring onions and fenugreek leaves
Misa maach poora (grilled prawns)
Spicy prawns masala with coconut
One pot recipe
This beautiful and yummy pulao is a one pot gem, since you the rice and prawns are cooked together. And since, prawns do not take long to cook, the Goan prawn pulao is an under 30 minute recipe, too. Moreover, there is hardly any pre-preparation too. Therefore, this works really well as a weeknight dinner or lunch. This pulao is a complete meal by itself and so satisfying, too. While I have used king prawns, any size of prawns work in this delicious pulao. Before adding them to the cooking pot, I like marinating the prawns lightly. The lime juice, especially, in the marinade really perks the taste up, you will feel a background tangy taste while eating, due to this. And believe me, that feels amazing.
Also, you could cook the rice in oil instead of ghee. But, ghee really elevates the taste of the pulao, so I’d urge you to use it. However, either ways, you will definitely fall in love with this! You could also add some cashews, and that is normally added, but I have chosen to leave that out. While my recipe may not be the most authentic way of making this Goan delicacy, it sure tastes yummy.
Serving suggestions
Honestly, when freshly made I can have this delicious prawn pulao just as is, without any sides. Nonetheless, you can always pair it up with some yoghurt or raita even some achaar and popadoms. And finish your meal with a yummy sol kadhi. Thereafter, simply do what the Goans do susegad – take a good long nap! So, do try your hand at this easy and so tasty pilaf recipe and be sure to win hearts and accolades. And if you do then I’d love to hear how it turned out for you. You can share your food pictures with me over on Instagram and Pinterest, too.
Eat hearty!
Goan prawn pulao (pilaf)
Equipment
- Shallow cooking pot with lid
Ingredients
- 250 g king prawns peeled, deveined & washed
- 250 g Basmati rice soaked in water for 30 minutes
- 400 ml coconut milk canned
- 100 ml water
- ½ cup tomato diced
- ½ cup carrots finely chopped
- ½ cup French beans finely chopped
- ½ cup onion finely chopped
- 2-3 chilis slit
- ½ cup coriander leaves chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2-3 cloves
- 2-3 cardamom
- 1 inch cinnamon stick
- 1 tsp black peppercorns
- 1 small star anise
- 2 bay leaves
- 1 tsp turmeric powder
- 1 tbsp chilli powder
- 1 tsp garam masala
- 1 tbsp lemon/lime juice
- 3 tbsp ghee
- salt to taste
Garnish (optional)
- 2 tbsp coriander leaves finely chopped
- 2 tbsp fresh coconut grated
Instructions
- Marinate the prawns in ½ teaspoon salt, lime juice and turmeric powder for 15 minutes
- Heat the cooking pot with the ghee. When it melts, add the whole spices, once they turn fragrant, add in the onions, sautee´until they become soft and light brown. Next add the ginger garlic pastes and chilis, cook for couple minutes and then add the tomato
- Once the tomatoes soften, add the vegetables and spice powders. Cover and cook for 4-5 minutes and then throw in the prawns, mix well and cook for 2 minutes*
- Next, add the soaked rice and coriander leaves. Mix well but gently, so as to not break the rice grains
- Now add the coconut milk, water and salt to taste, give it another mix. Be mindful that the prawns also have salt due to the marination. Cook this on high flame until the water and coconut milk from the surface dries up
- Then cover with the cooking pot with a lid an cook on the lowest flame for another 8 minutes. Once done, remove the pot from the heat and let it sit for 10 minutes before serving
- Garnish your delicious Goan prawns pulao with fresh coconut and coriander leaves and serve. Enjoy!
Notes
- *Do not cook the prawns completely here, since it is going to further cook with the rice, as well. Over cooked prawns become chewy and distasteful
- You can use prawns of any size for this recipe
- Make sure that, the total amount of water and coconut milk used to cook the pulao is twice of that of the rice
- A cup of mixed, frozen vegetables also works well in this recipe
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
very delicious recipe and yummy look
Thank you so so much x