If you’ve ever wandered through a Goan kitchen around lunchtime, you’ve probably caught the irresistible aroma of Goan Prawns Pulao wafting through the air. This dish is pure comfort, fluffy basmati rice, plump prawns, and a medley of spices. Every Goan family has their spin on this recipe, but the heart of the dish remains the same: it’s all about celebrating the delicate flavour of fresh prawns and the warmth of home-cooked rice.
In Portuguese, Goan Prawns Pulao is often referred to as “Arroz de Camarão à Goesa”.
- Arroz means rice,
- Camarão means prawns,
- à Goesa indicates Goan style.
So if you’re visiting Goa or chatting with someone from the Goan-Portuguese community, you might hear them call this delicious dish Arroz de Camarão à Goesa. It’s a lovely nod to Goa’s rich Portuguese heritage and the way culinary traditions blend on the coast!
Read More Traditional Goan Recipes
- Authentic Goan Fish Curry Recipe
- Authentic Goan Chicken Cafreal Recipe | Step-by-Step Guide.
- Crab Xec Xec: Goan Crab Curry Recipe
- Prawn Caldine Recipe | Seafood Curry with Coconut Milk
What Makes Goan Prawns Pulao Special?
There’s something magical about the way Goan kitchens transform simple ingredients into something extraordinary. Goan Prawns Pulao is a shining example; long-grain basmati rice, fresh prawns, and a handful of whole spices come together for a meal that’s both hearty and elegant. Every Goan family has their version, often passed down through generations, and each bite carries a hint of nostalgia.
What truly sets this pulao apart is its subtlety. The spices are never overpowering; instead, they gently enhance the sweetness of the prawns and the fragrance of the rice. Some versions even include a splash of coconut milk or a homemade prawn stock, adding a delicate richness that’s hard to resist. It’s the kind of dish that’s perfect for a lazy Sunday lunch or a festive family dinner
Goan Prawns Pulao: Photo Gallery
Ingredients for Goan Prawns Pulao
Before you start, gather your ingredients. Here’s what you’ll need for a classic Goan Prawns Pulao:
- Basmati rice (long-grain, for that perfect fluffiness)
- Fresh prawns (cleaned and deveined; the star of the show)
- Onions and tomatoes (for sweetness and depth)
- Green chilies (a gentle heat)
- Whole spices (cloves, cardamom, cinnamon—these bring warmth and aroma)
- Ginger-garlic paste (for a savory base)
- Turmeric powder (for color and earthiness)
- Ghee and oil (ghee adds richness and a lovely aroma)
- Salt and water
Optional extras include peas, carrots, or even a handful of mint leaves for freshness. If you want to go the extra mile, make a quick prawn stock with the shells and use it to cook the rice—this tiny step makes a world of difference
Tips for Perfect Goan Prawns Pulao Every Time
- Soak the Rice: This helps the grains cook evenly and stay separate, no mushy pulao here!
- Don’t Overcook the Prawns: They should be just pink and tender, never tough.
- Use Good Stock: If you have the time, make a quick prawn stock with the shells for extra flavor.
- Let it Rest: After cooking, let the pulao sit (covered) for a few minutes. This helps the flavors meld and the rice to finish steaming.
- Customize: Add peas, carrots, or even a splash of coconut milk for a richer taste
Serving Suggestions & Variations
Goan Prawns Pulao is delicious on its own, but it pairs beautifully with:
- Cucumber raita or plain yogurt
- A squeeze of fresh lemon
- Papad or a crunchy salad
Want to switch things up? Stir in some green peas, carrots, or bell peppers for extra color and nutrition. A handful of fresh mint or coriander leaves adds a lovely freshness. For a richer, creamier pulao, try adding a splash of coconut milk along with the water
FAQs: Goan Prawns Pulao
Can I use frozen prawns for this recipe?
Absolutely! Just thaw them completely and pat dry before cooking.
How do I prevent the rice from turning mushy?
Soak the rice, use the correct water ratio, and avoid over-stirring once it’s cooking.
What’s the best rice for pulao?
Long-grain basmati is ideal for its fragrance and fluffy texture.
How spicy is Goan Prawns Pulao?
It’s usually mild, but you can adjust the chilies to suit your taste.
Do I need to marinate the prawns?
A quick toss with turmeric and salt enhances their flavor, but it’s not mandatory.
Can I cook this in a pressure cooker?
Yes! Just cook for one whistle on medium heat and let it rest before opening.
What sides go well with this pulao?
Cucumber raita, papad, or a simple salad are perfect accompaniments.
How long can I store leftovers?
Up to two days in the fridge. Reheat with a splash of water for best results.
Ingredients
- 2 cups basmati rice long-grain, washed and soaked for 15–20 minutes
- 200 g prawns cleaned and deveined
- 1 no large onion thinly sliced
- 1 no medium tomato finely chopped
- 2 no green chilies slit lengthwise
- 5 no cloves
- 8 no green cardamoms
- 2- inch stick cinnamon
- 1½ tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tbsp ghee clarified butter
- 3 tbsp oil any neutral cooking oil
- 1 tbsp salt adjust to taste
- 3 cups water
Instructions
- Rinse the basmati rice under cold water until the water runs clear.
- Soak the rice in water for 15–20 minutes. Then drain and set aside.
- Clean and devein the prawns. Rinse and pat dry with a paper towel.
- Heat 3 tbsp oil in a heavy-bottomed pot or pressure cooker over medium heat.
- Add cloves, cardamoms, and cinnamon stick. Sauté for 20–30 seconds until aromatic.
- Add sliced onions and green chilies. Cook until the onions turn golden brown (about 6–8 minutes).
- Stir in the ginger-garlic paste. Sauté for 1 minute until the raw smell disappears.
- Add chopped tomato. Cook for 3–4 minutes until soft and pulpy.
- Mix in turmeric powder and salt. Cook for another 1 minute.
- Add the cleaned prawns to the masala. Sauté for 2–3 minutes until they just turn pink. Don’t overcook.Transfer the mixture to a separate bowl and set aside.
- In the same pot, add 3 cups of water and bring to a boil.
- Add the soaked, drained rice and return the prawn masala to the pot.
- Cook on high heat until most of the water is absorbed and the rice grains appear on the surface. reduce heat to low and cover with a tight-fitting lid. Cook for 5–7 more minutes or until the rice is tender and fully cooked.
- If using a pressure cooker, close the lid and cook for 1 whistle on medium heat. Let rest for 5 minutes off heat.
- Drizzle ghee over the cooked pulao. Fluff the rice gently with a fork.
- Serve hot with cucumber raita, salad, or a squeeze of lemon.
Notes
