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Aromatic basmati rice cooked with succulent prawns and creamy coconut milk. This one-pot Goan specialty is fragrant with whole spices and makes for a perfect, comforting meal.
For 4 servings
Prepare the Rice and Prawns
Sauté the Aromatics
Cook the Masala Base
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Aromatic basmati rice cooked with succulent prawns and creamy coconut milk. This one-pot Goan specialty is fragrant with whole spices and makes for a perfect, comforting meal.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 626.56 calories per serving with 28.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Prawns and Rice
Cook the Pulao
Garnish and Serve
Replace prawns with 200g of paneer cubes, 2 cups of sliced mushrooms, or a mix of vegetables like carrots, peas, and beans. Add them after the tomatoes and sauté for a few minutes before adding the rice.
Increase the number of green chilies to 4-5 or add 1/2 teaspoon of black pepper powder along with the other powdered spices for extra heat.
This recipe works well with firm fish chunks (like kingfish or pomfret) or squid rings. Adjust the initial cooking time for the seafood accordingly.
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is easily digestible and can provide a quick source of energy for the body and brain.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Sungta Pulao can be a balanced meal, offering high-quality protein from prawns, carbohydrates from rice, and healthy fats from coconut milk. The spices used, like turmeric and ginger, have anti-inflammatory properties. It is best enjoyed in moderation as part of a varied diet.
A single serving of Sungta Pulao (approximately 450g) contains an estimated 550-650 calories. The exact count can vary based on the fat content of the coconut milk and the amount of ghee used.
Yes, you can substitute coconut milk with an equal amount of water or a light vegetable/chicken stock. However, this will significantly change the flavor and texture, as the creamy coconut base is a hallmark of Goan cuisine.
Absolutely. Thaw the frozen prawns completely in the refrigerator or under cold running water before marinating. Pat them dry with a paper towel to remove excess moisture for the best texture.
Mushy rice is typically caused by an incorrect rice-to-liquid ratio or overcooking. Ensure you use exactly 1.5 cups of rice to 3 cups of total liquid (1 cup coconut milk + 2 cups water). Also, do not skip the 10-minute resting period, as it helps the grains firm up and separate.