Goan Prawn Pulao (Arroz com Camarao de goa), is a delicious prawn and rice dish from Goa. This dish has major Portuguese influences from Goa’s colonial history with Portugal. Use of prawn stock makes this dish unbelievably flavorful.
Recipe link: [ Ссылка ]
Ingredients & Quantity
Jumbo Prawns (Shelled, deveined, washed & Cut) - 10 Nos
Vegetable oil - 2 tbsp
Cloves - 6 nos
Black peppercorns - 7 nos
Cardamon - 3 nos
Cinnamon - 1 inch
Bayleaf - 1 no
Onion (chopped) - 2 med
Tomatoes (Deseeded & Chopped) - 2 med
Turmeric powder - 1/4 tsp
Vegetable stock cubes - 2
Basmati Rice or any long grained rice - 1 cup
(250 gms)
Hot Prawn stock - 2 cups
Salt - 1 tbsp
Water as needed
Coriander leaves (Chopped) - handful
Prawn stock
Reserved prawn shells and heads of 10 jumbo prawns
Black peppercorns - 20
garlic - 6 cloves
Ginger - 1 inch
bayleaf - 1
carrot - 1 nos
Onion - 1 Nos
water - 4 cups
Method
1) First begin by cleaning the prawns for that Remove the shells, devein, wash & drain them. Cut the prawns into 2 half depending on the size. apply some salt and set aside for 30 mins. (Reserve the prawn heads and shell)
2) To make the Prawn stock - Take a deep bottom vessel, Add the prawns shells, peppercorns, garlic, ginger, bayleaf, carrot, onion and water. being to a boil and then reduce the head and simmer for 30 mins. scum off the skim as it comes on top without disturbing the stock. finally strain the stock using a strain and muslin cloth.
3)Take a bowl and add long grained rice in it, pour some water and allow to soak for 20 mins.
4) Heat oil in a vessel, add whole spices (Cloves, peppercorns, cardamon, bayleaf) give a quick stir.
5)Add the Onion and saute till light brown in color. then add tomatoes and fry till mashy.
6)Wash and drain the rice 2 times.
7) Add Turmeric powder, vegetable stock cubes and prawns. fry for 2 mins
6)Add the washed and drained rice and fry for a minute.
7) Now add the hot prawn stock double the quantity of rice, some salt to taste, handful of Chopped Coriander leaves, mix well and cover the lid. cook till the rice has almost absorbed the stock.
8) Once the rice has almost absorbed the stock open the lid and give a gentle stir using a spatula. cover the lid again and cook for 2 mins on low heat. (Incase you are cooking on gas use a hot griddle(tawa) under the vessel to prevent the rice from burning).
9) Once the prawn pulao is ready keep it cover until you consume it otherwise the surface of the rice will dry out and it will turn hard.
10) Enjoy this dish with hot chicken vindaloo or Sorpotel.
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