Prawn pulao is a fragrant, one-pot rice dish that perfectly balances the delicate sweetness of fresh prawns with an aromatic blend of whole spices and aromatics. It is a vibrant, balanced meal that turns fragrant basmati rice into a savoury reflection of the sea. Unlike a heavy, layered biryani, a pulao allows the individual flavours of the ingredients to shine through, making it a sophisticated yet comforting meal.
The depth of this dish is anchored by the use of homemade prawn stock. By simmering the prawn shells and heads, a concentrated, umami-rich liquid serves as the foundation for the rice. As the grains cook, they absorb the seafood notes thereby, fully integrating throughout the dish. This liquid, combined with the earthy hint of turmeric, the sharp heat of green chilies, and the warmth of whole spices, creates a cohesive, authentic tasty profile.
Basmati rice is the ideal partner for this recipe. Its long, slender grains are naturally aromatic and possess the perfect structure to remain separate and fluffy, acting like tiny sponges that hold the flavour of the stock without losing their shape.
Cooking this pulao in an instant pot provides the perfect environment for these ingredients to harmonize. The sealed, high-pressure system ensures that the aromatic steam and the prawn stock are thoroughly infused into the rice grains during the short cook cycle. Since the instant pot maintains consistent, controlled heat, it prevents the delicate prawns from overcooking while ensuring the rice reaches the perfect texture. This method consolidates the entire process from the initial sauté of aromatics to the final steaming into one streamlined, organized workflow.
The depth of this dish is anchored by the use of homemade prawn stock. By simmering the prawn shells and heads, a concentrated, umami-rich liquid serves as the foundation for the rice. As the grains cook, they absorb the seafood notes thereby, fully integrating throughout the dish. This liquid, combined with the earthy hint of turmeric, the sharp heat of green chilies, and the warmth of whole spices, creates a cohesive, authentic tasty profile.
Basmati rice is the ideal partner for this recipe. Its long, slender grains are naturally aromatic and possess the perfect structure to remain separate and fluffy, acting like tiny sponges that hold the flavour of the stock without losing their shape.
Cooking this pulao in an instant pot provides the perfect environment for these ingredients to harmonize. The sealed, high-pressure system ensures that the aromatic steam and the prawn stock are thoroughly infused into the rice grains during the short cook cycle. Since the instant pot maintains consistent, controlled heat, it prevents the delicate prawns from overcooking while ensuring the rice reaches the perfect texture. This method consolidates the entire process from the initial sauté of aromatics to the final steaming into one streamlined, organized workflow.
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Quick Goan Prawn Pulao In Instant Pot
(Serves 8)
Ingredients:
2 cups basmati rice
1 cup small prawns
1 and 1/2 large onions (chopped, around 3 cups)
2 green chillies (chopped)
1 large tomato (chopped)
2 large garlic cloves (minced)
1-inch piece of ginger (grated)
1 bay leaf
1/2 teaspoon turmeric powder
8 whole black peppercorns
6 cloves
4 green cardamoms
3 cinnamon sticks (1.5-inch each)
2 bouillon cubes (10 g each)
2 and 1/2 cups water or prawn stock
1/4 cup oil
salt
Prawn stock
Ingredients:
1 onion (chopped)
1 celery stalk (chopped into small pieces)
1 bay leaf
1 carrot (chopped into small pieces)
reserved prawn heads and shells
3 cups water
Method:
Clean prawns, reserve heads and shells for stock. Devein the prawns, season with salt and keep aside.
In a saucepan, add the reserved prawn heads and shells with 3 cups of water, onion, bay leaf, carrot and celery stalk. Bring to a boil and then simmer for 30 minutes. Strain 2 and 1/2 cups stock, and keep aside.
Wash and drain rice. Do not soak rice in advance.
Heat oil in an instant pot on sauté (normal mode) and add onions along with bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. When onions are
light brown, add the garlic and ginger. Fry for a while and then add the turmeric powder, green chillies, tomato and bouillon cubes. Ensure to crush the cubes and combine well. Once the tomato is soft and pulpy,
add the rice and stir to coat every grain with oil.
Then add the above 2 and 1/2 cups of water or stock, prawns and salt. Stir, press cancel, close cooker, turn the steam release valve to sealing position. Set pressure mode at normal for only one minute. Once done,
allow the cooker to cool down naturally until the float valve drops down. This will take 20 minutes.
Once the float valve is down, press cancel, turn the steam release valve to venting position and open the lid. Mix and fluff the rice ensuring not to break the grains.
Serve hot.
Note:
To read click here: Copyright & Privacy Policy
Quick Goan Prawn Pulao In Instant Pot
(Serves 8)
Ingredients:
2 cups basmati rice
1 cup small prawns
1 and 1/2 large onions (chopped, around 3 cups)
2 green chillies (chopped)
1 large tomato (chopped)
2 large garlic cloves (minced)
1-inch piece of ginger (grated)
1 bay leaf
1/2 teaspoon turmeric powder
8 whole black peppercorns
6 cloves
4 green cardamoms
3 cinnamon sticks (1.5-inch each)
2 bouillon cubes (10 g each)
2 and 1/2 cups water or prawn stock
1/4 cup oil
salt
Prawn stock
Ingredients:
1 onion (chopped)
1 celery stalk (chopped into small pieces)
1 bay leaf
1 carrot (chopped into small pieces)
reserved prawn heads and shells
3 cups water
Method:
Clean prawns, reserve heads and shells for stock. Devein the prawns, season with salt and keep aside.
In a saucepan, add the reserved prawn heads and shells with 3 cups of water, onion, bay leaf, carrot and celery stalk. Bring to a boil and then simmer for 30 minutes. Strain 2 and 1/2 cups stock, and keep aside.
Wash and drain rice. Do not soak rice in advance.
Heat oil in an instant pot on sauté (normal mode) and add onions along with bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. When onions are
light brown, add the garlic and ginger. Fry for a while and then add the turmeric powder, green chillies, tomato and bouillon cubes. Ensure to crush the cubes and combine well. Once the tomato is soft and pulpy,
add the rice and stir to coat every grain with oil.
Then add the above 2 and 1/2 cups of water or stock, prawns and salt. Stir, press cancel, close cooker, turn the steam release valve to sealing position. Set pressure mode at normal for only one minute. Once done,
allow the cooker to cool down naturally until the float valve drops down. This will take 20 minutes.
Once the float valve is down, press cancel, turn the steam release valve to venting position and open the lid. Mix and fluff the rice ensuring not to break the grains.
Serve hot.
Note:
- When cooking in an instant pot, the rice to water ratio for every 1 cup of basmati rice is 1 and 1/4 cups of liquid. Rice cooks perfectly with the moisture and steam in the cooker.
