Goan Prawn Pulao Recipe

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.