How to make Prawn Pulao With Coconut Milk -

Coconut milk adds a creamy deliciousness to this flavouful prawn pulao.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Rice (चावल)

Cuisine : Goan

Course : Rice

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For more recipes related to Prawn Pulao With Coconut Milk checkout Udupi Prawn Pulao, Kolambi Bhaat in Coconut Milk, Simple Prawn Pulao, Prawn Dal Khichdi . You can also find more Rice recipes like Vegetable Hyderabadi Biryani Red Rice Khichdi Thai Fragrant Rice Maxececan

Prawn Pulao With Coconut Milk

Prawn Pulao With Coconut Milk Recipe Card

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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Prawn Pulao With Coconut Milk Recipe

  • Prawns peeled and deveined 2 cups

  • Rice soaked 1 1/2 cups

  • Coconut milk 1 cup

  • Garlic 35 cloves

  • Green chillies 2

  • Fresh coriander leaves roughly chopped 1 cup

  • Turmeric powder 1 teaspoon

  • Red chilli powder 2 1/2 teaspoons

  • Salt to taste

  • Tamarind pulp 2 teaspoons

  • Coriander seeds 1/4 cup

  • Fennel seeds (saunf) 1 teaspoon

  • Ginger 1 inch piece

  • Onions chopped 3 medium bunch

  • Cinnamon 1 inch piece

  • Cloves 2

  • Black peppercorns 4

  • Oil 3 tablespoons

  • Salt to taste

Method

Step 1

Grind fifteen garlic cloves, one green chilli and one-fourth cup coriander leaves to a fine paste with sufficient water.

Step 2

Mix prawns with this ground paste, one-fourth teaspoon turmeric powder, one teaspoon red chilli powder, salt and tamarind pulp. Set aside for fifteen to twenty minutes to marinate.

Step 3

Grind fifteen garlic cloves, remaining green chilli and coriander leaves with coriander seeds, fennel seeds, ginger, one onion, cinnamon, cloves and peppercorns to a fine paste with sufficient water.

Step 4

Crush the remaining garlic cloves. Heat one tablespoon oil in a non-stick pan. Add the garlic and marinated prawns and cook till are three-fourth done.

Step 5

Heat the remaining oil in a deep non-stick pan. Add the remaining onions and sauté till golden brown. Add the remaining turmeric powder and chilli powder along with the ground paste. Sauté till oil separates.

Step 6

Add rice, two cups water and salt. Cook till the water comes to a boil. Add coconut milk. Cover and cook till the rice is three-fourth done.

Step 7

Add the prawns and mix with lightly. Cover and cook till the rice and prawns are completely done. Serve hot with solkadi.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.