A fragrant coastal rice dish featuring juicy prawns, coconut milk, green chillies and aromatic spices inspired by Goa’s seafood-rich cuisine.
Goan Prawn Pulao is a delicious combination of basmati rice and prawns, cooked with coconut oil, onions, garlic, ginger and green chillies. Cumin, coriander, turmeric and black pepper create a balanced blend of warm spices that complements the natural sweetness of the prawns.
Coconut milk and seafood or chicken stock give the rice a rich, savoury flavour while helping it cook to a tender consistency. Finished with fresh coriander, this pulao makes a satisfying meal for seafood lovers and is ideal for family lunches, dinners or coastal-inspired gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 20 minutes
600 g prawns
2 tbsp coconut oil
2 onions, sliced
4 garlic cloves, chopped
1 tbsp ginger, chopped
2 green chillies
1 tsp cumin
1 tsp coriander powder
½ tsp turmeric
½ tsp black pepper
Salt to taste
1 cup coconut milk
3½ cups seafood or chicken stock
Fresh coriander
Method
Prepare the Rice
Wash the basmati rice gently until the water is reasonably clear. Soak it for 20 minutes, then drain and set aside.Sauté the Aromatics
Heat the coconut oil in a heavy-bottomed pot. Add the sliced onions and sauté until softened. Stir in the garlic, ginger and green chillies.Add the Spices
Add the cumin, coriander powder, turmeric, black pepper and salt. Sauté briefly to release the spices’ aroma and combine the flavours.Cook the Prawns
Add the prawns and cook for approximately 3 minutes, stirring gently so they are coated with the aromatic spice mixture.Add Rice and Liquids
Add the drained rice, coconut milk and seafood or chicken stock. Stir gently to distribute the ingredients evenly.Cook Until Tender
Cover the pot and cook over low heat for 18–20 minutes, until the rice is cooked and the liquid has been absorbed.Rest and Garnish
Turn off the heat and allow the pulao to rest for 10 minutes. Gently fluff the rice and garnish with fresh coriander before serving.
Serve
Serve hot with Goan fish curry, cucumber raita, lemon wedges and fresh salad. The cooling raita and citrus bring freshness to the rich coconut flavours, while the fish curry makes the meal especially satisfying for seafood lovers.