Are you ready to embark on a culinary adventure that combines the rich flavors of prawns with the aromatic essence of biryani? If you’re a seafood enthusiast, you’re in for a treat with this delectable Prawn Pulao Goan Style recipe. We can also call this (Jhinga Pulao) Whether you call it Chingri Pulao, Prawns Biryani in Cooker, Hyderabadi Prawn Biryani, or Prawn Dum Biryani, this dish is sure to transport your taste buds to new heights of delight.
Ingredients:
- Fresh prawns (cleaned and deveined) – 500g
- Basmati rice – 2 cups
- Onions (sliced) – 2 large
- Tomatoes (chopped) – 2 medium
- Green chilies (slit) – 2
- Ginger-garlic paste – 1 tablespoon
- Biryani masala – 1 tablespoon
- Turmeric powder – 1/2 teaspoon
- Red chili powder – 1/2 teaspoon
- Garam masala – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Bay leaves – 2
- Cardamom pods – 4
- Cinnamon stick – 1 inch
Cloves – 4 - Fresh mint leaves – a handful
- Fresh coriander leaves – a handful
- Ghee (clarified butter) – 2 tablespoons
- Cooking oil – 2 tablespoons
Salt – to taste
Instructions:
- Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.
- Heat the ghee and oil over medium heat in a large cooking pot. Toss in the cumin seeds, bay leaves, cardamom pods, cinnamon sticks, and cloves for that flavorful twist. Sauté for a minute until aromatic.
- Slide in the sliced onions and sauté them till they put on a gorgeous golden-brown attire.
- Stir in the ginger-garlic paste and green chilies. Give it a few moments to work its magic and bid adieu to any lingering raw smells.
- Toss in the chopped tomatoes and cook until they soften and blend into a paste.
- Add the biryani masala, turmeric powder, red chili powder, and a pinch of garam masala. Mix well to create a fragrant masala base.
- Gently add the cleaned prawns to the masala mixture. Cook for a few minutes until the prawns turn pink and opaque.
- Now, it’s time to layer the flavors. Add the soaked Basmati rice to the pot and stir gently to combine with the prawns and masala.
- Pour in enough water to cook the rice. The water-to-rice ratio should be around 2:1. Season with salt and bring the mixture to a boil.
- Dial the heat down, snugly cover the pot, and let the pulao have a laid-back summer session for roughly 15-20 minutes. This will allow the rice to absorb the flavors and cook perfectly.
- Switch off the heat once the rice is cooked and the water has evaporated. Keep the lid on and let the pulao rest for another 10 minutes. This step ensures that the flavors meld beautifully.
- Garnish the prawn pulao with fresh mint and coriander leaves and a sprinkle of garam masala for an extra burst of aroma.
Serve the Prawn Pulao Goan Style with raita, pickle, or a simple cucumber-tomato salad. The balance of spices, the tenderness of prawns, and the fragrance of Basmati rice will have your family and friends eagerly asking for seconds.
Whether you’re craving a simple Prawns Rice Recipe or a more elaborate Shrimp Biryani, this recipe fits the bill perfectly. It’s a testament to the versatility of Indian cuisine, with influences ranging from Prawns Pulao Mangalorean Style to Prawns Pulao Andhra Style, and even a touch of Prawn Pulao Pakistani Recipe.
If you’re a fan of the culinary creations of Vismai Food, you’ll find this recipe right up your alley. This Green Prawn Pulao is a testament to the vibrancy of Indian spices and the succulence of prawns.
So, the next time you’re looking to impress your taste buds and those of your loved ones, remember this delightful prawn pulao recipe. It’s a celebration of flavors, cultures, and the sheer joy of good food.
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