Why not begin with a simple home favourite? This Prawn Pulao recipe is a mix of a Goan & East Indian method. It’s quite an easy one if you’ve got all the ingredients ready and on top of the counter! Let’s begin with what you need.


1/2 kg Medium sized prawns (The fresher, the better)

1 1/2 cup of brown basmati rice

2-3 tsps Ghee/Vegetable Oil

2 tbsp ginger-garlic paste

2-3 cinnamon sticks

4 pieces of cardamom

6 pepper corns

2 star anise

2-3 bay leaves

1 large onion

2-3 green chillies

1 medium sized tomato

1/4 chicken stock cube

2 tablespoons Bottle masala (or any other curry masala you fancy)


1. Wash the prawns. Add salt, ginger-garlic paste & bottle masala and mix well. Leave aside to marinate for a few minutes (Hours is better)

2. Rinse the rice and keep aside.

3. Heat ghee in a thick bottom vessel & add whole spices. Sauté until you smell the flavours.

4. Add thinly sliced onion and chopped chillies. Fry until the onion turns to a light brown colour.

5. Add the tomato & the prawns and mix well.

6. Add the brown rice and double the amount of water. The mixture should be immersed completely.

7. Mix well together

8. Simmer, cover & cook for 20 minutes.

9. Stir twice to make sure the rice doesn’t stick to the bottom


10. After 20 minutes, check that most of the water has disappeared. If not, keep for another 5 minutes.

11. Ready! Serve with pickle & papad.