Goan Prawn Pulao with Koshimbir

Instructions

1. 1

   Prepare Rice and Prawns

   • Wash the basmati rice under cool running water until the water runs clear. Soak it in ample water for 20-30 minutes, then drain completely in a colander.
   • In a bowl, marinate the cleaned prawns with 1/4 tsp of the turmeric powder, a pinch of salt, and the lime juice. Mix well and set aside for at least 15 minutes.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, and star anise. Sauté for about 30 seconds until they become fragrant.
   • Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until they are soft and deep golden brown. This step is key for the pulao's flavor.
3. 3

   Build the Masala Base

   • Add the ginger-garlic paste and slit green chilies. Sauté for one minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, until they break down and become soft and pulpy.
   • Stir in the spice powders: the remaining turmeric powder, red chili powder, and garam masala. Cook for another minute, stirring continuously, until the oil starts to separate from the masala.
4. 4

   Combine Prawns and Rice

   • Add the marinated prawns to the pot. Cook for 1-2 minutes, stirring gently, just until they turn pink and curl up slightly. Avoid overcooking them at this stage.
   • Add the drained basmati rice and sauté very gently for one minute, ensuring the grains are coated with the masala without breaking them.
   • Pour in the thick coconut milk and water. Add the salt and stir everything together gently.
5. 5

   Cook and Rest the Pulao

   • Increase the heat and bring the mixture to a rolling boil.
   • Immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it 'dum' cook for 15 minutes, or until all the liquid is absorbed and the rice is perfectly cooked.
   • Turn off the heat and let the pulao rest, still covered, for 10 minutes. This allows the grains to firm up and absorb any remaining steam.
   • After resting, gently fluff the rice with a fork. Garnish with freshly chopped coriander leaves and serve hot.