Easy One Pot Shrimp Pulao || Goan Prawns Pulao
 
Prep time
Cook time
Total time
 
Delicious shrimp pulao that is a one pot meal with the simple flavors of cinnamon and cloves along with fragrant basmati rice.
Author:
Recipe type: Main Course
Cuisine: Indian, Goan
Serves: 3-4
RecipeIngredients
  • 1½ cups basmati rice
  • ½ lb shrimp, about 16-20 medium,de-shelled and deveined,
  • 2 tbsp olive oil (or combination of olive oil plus unsalted butter)
  • 4-6 whole cloves
  • 1 1 inch' long cinnamon stick
  • 4-6 black peppercorns
  • 1 medium onion, thinly sliced
For the masala paste:
  • about ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro leaves
  • 2 -3 garlic cloves
  • ½ inch piece of ginger
  • 2 small tomatoes,chopped fine
  • 1 tsp red chilli pow (use less for less spicy)
  • ¼ tsp turmeric
  • 1½ tsp salt
  • ½ cup peas
  • 2¼ cups water
RecipeInstructions
  1. Wash the rice thoroughly in water draining the water. Keep washed rice aside.
  2. Clean the shrimp and keep aside.
  3. In a food processor, grind the mint,cilantro,garlic and ginger to a smooth paste with little water. Keep aside.
  4. Take a large flat bottomed cooking pot with a tight fitting lid. Place it on the stove and add the oil in it and heat. Add the cloves,cinnamon and peppercorns and stir for a few seconds on medium heat and then add the sliced onions. Cook the onions for about 4-5 minutes on medium heat stirring frequently.
  5. Then add the ground mint paste and stir for about 30 seconds. then add the chopped tomatoes too. Continue cooking on medium heat for about 2 -3 minutes until the tomatoes are softened. Add the red chili powder, turmeric and salt. And then add the shrimp to this mixture and stir well for a couple minutes till all the shrimp pieces get coated with the spice mixture.
  6. Add the rice and the peas and again stir well for about 2 minutes. Add the water and stir. Continue to heat until you see the water boiling. At that time lower heat to simmer and cover the pot. Cook for about 10-12 minutes or until rice is cooked and hardly any water remains. Turn heat off and take pot off the stove but keep covered for about 5 minutes. Then open the lid and let the rice cool off a little bit and then fluff it slowly with a fork to get the grains separated.
Notes
The mint cilantro masala is my addition to the original recipe. But the pulao tastes great even without it so you can skip that if you don't have time.
Cooking rice can be tricky since different varieties of rice may have different cook times. Hence the 10-12 minutes I mention here is approximate. Check after 10 minutes. if rice is not cooked - if you still some pieces of raw rice and all water is gone then add a little bit of water and continue to cook more. Always cook rice on low heat in a pot with a tight fitting lid so that no steam escapes.
Recipe by Cook2Nourish at https://cook2nourish.com/2015/09/easy-one-pot-shrimp-pulao-prawn-pulao.html