goanMediumnon vegetariangluten free

Sungta Pulao

Name: Sungta Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1 cup basmati rice (washed and soaked for 20 minutes, then drained); 300 g prawns (medium, cleaned and deveined); 2 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 tbsp ginger-garlic paste; 0.25 cup fresh coconut (grated); 0.5 cup coconut milk (thin); 1.5 cup water; 2 tbsp oil; 1 tbsp ghee; 0.5 tsp cumin seeds; 1 inch cinnamon; 3 pcs cloves; 2 pcs green cardamom (lightly crushed); 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(28)

TASTE SCORE

8/10

Fragrant Goan-style prawn pulao with basmati rice, warm whole spices, and a gentle touch of coconut. The prawns stay juicy while the rice cooks up fluffy and aromatic, making it a lovely centerpiece for a simple coastal meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

449 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak the rice and prepare the prawns.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Clean and devein the prawns if needed, then keep them ready.
TIPDrain the rice well so it fries lightly in the pot and stays fluffy later.
saute · ~10 min
Cook the whole spices and onions.
1.Heat oil and ghee in a heavy pot over medium heat.
2.Add cumin seeds, cinnamon, cloves, cardamom, and bay leaf; cook until fragrant, about 30 seconds.
3.Add sliced onion and cook until lightly golden, 6 to 8 minutes.
4.Add green chili and ginger-garlic paste, then cook for 1 minute.
TIPKeep the heat medium so the whole spices bloom without burning.
saute · ~7 min
Build the prawn masala base.
1.Add chopped tomato and grated coconut to the pot.
2.Cook until the tomato softens and the mixture looks glossy, 4 to 5 minutes.
3.Add turmeric powder, red chili powder, garam masala, and salt.
4.Mix in the prawns and cook just until they start to turn pink, about 2 minutes.
TIPDo not fully cook the prawns now; they finish gently with the rice.
mix · ~4 min
Add the rice and liquids.
Add the drained rice and stir gently for 1 minute so every grain is coated in the masala. Pour in coconut milk and water, then mix once and bring the pot to a gentle boil.
steam · ~15 min
Cover and cook the pulao.
Once the liquid starts bubbling, lower the heat, cover the pot tightly, and cook for 15 minutes until the rice is tender and the liquid is absorbed.
TIPDo not stir while the rice cooks or the grains can break and turn sticky.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao sit covered for 10 minutes so the grains firm up and finish steaming.
garnish
Fluff with coriander leaves.
serve
Serve the sungta pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pot so the coconut milk and rice cook evenly without catching at the base.
2
Drain the soaked basmati thoroughly before adding it, or the pulao can turn soft instead of fluffy.
3
Cook the onions to light golden, not dark brown, so they sweeten the pulao without overpowering the prawns.
4
Add the prawns only until they just turn pink; they finish cooking during the covered simmer and stay juicy.
5
Once the liquid comes to a boil, keep the heat low and the lid tight to trap steam for separate grains.
6
Rest the pulao the full 10 minutes before fluffing, which helps the rice firm up and prevents breakage.
7
If using frozen prawns, thaw and pat them dry first so excess water does not dilute the coconut-spice base.