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A fragrant one-pot rice dish from Goa, where juicy prawns are cooked with fluffy basmati rice and creamy coconut milk. Infused with aromatic spices, it's a coastal classic that's both comforting and flavorful.
For 4 servings
Prepare Rice and Prawns
Sauté Aromatics
Build the Masala Base
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A fragrant one-pot rice dish from Goa, where juicy prawns are cooked with fluffy basmati rice and creamy coconut milk. Infused with aromatic spices, it's a coastal classic that's both comforting and flavorful.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 712.21 calories per serving with 30.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Prawns and Rice
Cook and Rest the Pulao
Replace prawns with firm fish like kingfish or pomfret, or use mixed vegetables like carrots, peas, and beans for a vegetarian version. Adjust cooking times accordingly.
Add 1/4 cup of grated fresh coconut along with the tomatoes for a richer, more authentic Goan flavor and texture.
For a milder pulao, omit the green chilies and reduce the red chili powder. For a spicier kick, add 1/4 tsp of black pepper powder along with the other spices.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Prawns are rich in selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
Basmati rice provides complex carbohydrates that are digested slowly, offering a sustained release of energy to keep you active throughout the day.
Spices like turmeric, cinnamon, and cloves contain anti-inflammatory and antioxidant compounds that contribute to overall wellness.
A typical serving of Goan Prawn Pulao contains approximately 650-750 calories. This can vary based on the amount of oil and coconut milk used, and the specific size of the prawns.
It can be part of a balanced diet. Prawns are an excellent source of lean protein and selenium. The dish provides a good mix of macronutrients. However, it contains saturated fat from coconut milk, so portion control is recommended for a healthier meal.
Yes, but you will need to adjust the cooking time and liquid ratio. Brown rice takes longer to cook (around 40-45 minutes) and requires more water. It's best to par-cook the brown rice separately before adding it to the masala to ensure it cooks through without overcooking the prawns.
Mushy pulao is usually caused by too much liquid, not soaking the rice properly, or over-stirring. Ensure you use the correct rice-to-liquid ratio (typically 1:2 for basmati, including coconut milk) and avoid stirring the rice once it starts to simmer. The resting step is also crucial for firm grains.
Absolutely. Frozen prawns work well. Just make sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture, which helps them sauté better and prevents them from becoming watery.