Goan Prawn Pulao

1. 1
   prep · ~10 min

   Marinate the prawns.

   Clean and devein the prawns. Pat dry, then toss with a pinch of salt, a pinch of turmeric powder, and 1 tsp lemon juice. Set aside for 10 minutes.

2. 2
   fry · ~3 min

   Fry the prawns.

   1.Heat 1 tbsp coconut oil in a heavy-bottomed pot over medium heat.

   2.Add the marinated prawns and fry lightly for 1-2 minutes until they just turn pink.

   3.Remove the prawns from the pot with a slotted spoon and set aside.

   TIPDo not overcook the prawns at this stage; they will finish cooking later with the rice.
3. 3
   temper · ~1 min

   Temper the whole spices.

   1.Add the remaining 1 tbsp coconut oil to the same pot.

   2.Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom.

   3.Sauté until the spices sizzle and turn aromatic, about 30 seconds.
4. 4
   saute · ~6 min

   Sauté the aromatics.

   1.Add the sliced onions and sauté until they soften and turn translucent, about 4-5 minutes.

   2.Stir in the minced garlic, julienned ginger, and slit green chilies. Cook for 1 minute until fragrant.
5. 5
   saute · ~5 min

   Cook the tomato and spice base.

   1.Add the chopped tomato and a pinch of salt. Cook until the tomato softens and breaks down completely.

   2.Stir in the coriander powder, cumin powder, red chili powder, and remaining turmeric powder. Cook for 1 minute until the raw smell goes away.

   TIPA splash of water helps prevent the ground spices from burning while they cook.
6. 6
   mix · ~2 min

   Combine rice, liquids, and prawns.

   1.Add the soaked and drained basmati rice to the pot. Gently stir to coat each grain with the masala.

   2.Pour in the thick coconut milk and 1 cup of water. Add the remaining salt.

   3.Return the half-cooked prawns to the pot and fold them gently into the rice mixture.

   TIPStir very gently from here onward to avoid breaking the delicate basmati grains.
7. 7
   simmer · ~18 min

   Cook the pulao.

   1.Bring the mixture to a boil over medium-high heat.

   2.Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid.

   3.Let it simmer undisturbed for 15-18 minutes, or until the rice is tender and all the liquid is absorbed.

   TIPDo not lift the lid during the simmer. The steam is essential for perfectly cooked grains.
8. 8
   rest · ~5 min

   Rest the pulao.

   Turn off the heat and let the covered pot rest for 5 minutes. This helps the grains firm up.

9. 9
   assemble · ~1 min

   Fluff and garnish.

   1.Open the lid and drizzle the remaining lemon juice over the pulao.

   2.Using a fork, gently fluff the rice to mix the layers.

   3.Sprinkle with freshly chopped coriander leaves.

   TIPUse a fork, not a spoon, to fluff the rice and keep the grains separate.
10. 10
    serve

    Serve hot.

    Transfer the Goan Prawn Pulao to a serving platter. Serve immediately with a wedge of lemon on the side.

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