Goan Prawn Pulao Coconut Rice Goan Style Seafood

Ingredients

• 1.5 cups basmati rice — washed and soaked 15 minutes
• 300g medium prawns — cleaned and deveined
• 1 cup thick coconut milk
• 1.5 cups water
• 1 large onion — finely sliced
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 4 green cardamom pods
• 2 cloves
• 1 cinnamon stick — 2 cm
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1/2 tsp cumin powder
• Fresh coriander and fried onion to garnish
• Salt

Method

1. Marinate prawns with a pinch of turmeric and salt 10 minutes.
2. Heat 2 tbsp oil in a heavy pot. Add cardamom, cloves and cinnamon — fry 20 seconds.
3. Add finely sliced onion. Cook on medium for 10 minutes until golden.
4. Add ginger-garlic paste. Cook 2 minutes. Add finely chopped tomatoes. Cook 6 minutes.
5. Add turmeric, red chilli powder and cumin powder. Cook 2 minutes.
6. Add the marinated prawns. Toss to coat. Cook on medium-high 2 minutes until prawns just start to turn pink.
7. Add drained soaked basmati rice. Toss gently.
8. Add coconut milk and 1.5 cups water. Season with salt. Bring to a boil. Stir once.
9. Reduce to the absolute lowest heat. Cover tightly. Cook 18 minutes.
10. Rest 5 minutes. Fluff gently. Garnish with coriander and fried onion.