Goan Recipes & Cooking

A spicy Indo-European Romance...

Prawn Pulao (Arroz de Camarao)


makes 6 servings



Prep Time

20 minutes

Cook Time

40 minutes

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  • 1 lb Prawns, whole, unshelled, washed
  • 2 cups Rice, long-grained
  • 3 tbsp Ghee or Butter, unsalted
  • 3 Onions, medium, finely sliced
  • 4 Cloves
  • 1 Cinnamon stick
  • 3 Green cardamoms
  • 3 tsp Garlic, minced
  • 2 tsp Ginger, chopped
  • 1 Tomato, large, chopped
  • 2 Green chillies, chopped
  • 1/4 tsp Turmeric powder
  • 1 cup Coconut milk
  • 2 tsp Salt
  • 1/2 tsp Sugar


  • Remove the heads and shells of the prawns, Boil the these in 3 cups water for 10 minutes. Strain and extract 3 cups of stock, set aside
  • Devein the prawns and keep aside
  • Heat the ghee/butter in a pan; saute the onions till lightly browned. Add the whole spices; saute for 30 seconds
  • Add the garlic and ginger; saute for a minute
  • Add the tomato, green chilies, and turmeric powder; stir-fry till tomatoes are pulpy
  • Add the prawns and stir-fry for 2-4 minutes till they change color
  • Add rice and stir-fry about a minute
  • Mix in the stock, coconut milk, salt, and sugar. Bring the mixture to the boil, lower heat and simmer, covered, till the rice is done. Serve hot
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