Recipe for Goan Prawn Pulao

• In a large wide vessel, place the prawns in some water
  
• Take off the Head, Tail & Shell of the Prawns and transfer the cleaned prawns in another bowl
  
• You can either discard the Heads and shells or In that same vessel, you can add some more water and boil the Prawn heads and you can use the Prawn Stock for the Pulao
  
• With the help of a sharp knife, Slit the back of each Prawn in the centre and remove the black string like object.

  Some Gyaan: The black string in the prawn is it's digestive tract. The darker the string the higher the level of dirt. Hence it's always advisable to take off the string for hygiene and digestive purpose. The process of taking off the black string is called 'deveining'
  
• Place all the prawns into a bowl and apply 1 tspn salt. Mix it well and keep it aside

  Note: If the Prawns are too Big or Medium you can cut each Prawn into two pieces. If the Prawns are Big, I prefer cutting them so that the Prawns are spread all across the entire Pulao

  If you can manage to get your hands on some tiny prawns or small prawns, Think No further, just go for it and use them up for your Pulao .They are most flavoursome for Prawn Pulao!
  
• Before keeping everything ready for the Pulao, soak the rice in Room Temperature Water for about20 – 30 minutes or so

  Note: Soaking the Rice for sometime before cooking, is the 1st secret to your Fluffy Long Grain Pulao

   
  
• In a large vessel, add 1 Tbspn Ghee and 1 Tbspn Oil and place it on medium flame

  Note:- This is the 2^nd secret to your Fluffy, Grainy, Long Grain, Non-Sticky Pulao – Larger and Wider the vessel, better the quality of the pulao. The reason why Pulao becomes sticky and lumpy is because we tend to make large quantities in small vessel sand the rice grains do not get enough room to fluff up well.

  The 3^rd Secret  – The Pulao becomes sticky if the Rice is still has starch on it. Hence, it’s very important to wash the rice until the water runs clear

   
  
• Once the Ghee turns hot, add the whole spices – Pepper corns, Cloves, Cinnamon, Green Cardamom and Bay leaves and cover the vessel with a lid

  Note:- Whole spices tend to splatter in hot oil. So, it’s always safer to put a lid on

   
  
• After the whole spices start to release it’s aroma, add the chopped Onions, Tomatoes and Chillies, stir well and put the lid on
  
• Once the Onions begin to turn to brown, add the Prawns and saute it well

  Note: Do not put the lid on or else the Prawns will begin to release water. For Prawn Pulao it’s always better if the Prawns get a slight crunch on it rather than it being soft

   
  
• After about 6-8 minutes or so, wash the rice very gently till the water runs clear(around 3-4 times)drain off all the water completely from the rice and add it into the Pulao vessel

   Note: Ensure the water pressure of the tap is not too strong or else the Rice grains, being delicate, may break

  Also, while washing, be very gently and do not apply too much force or pressure or else the Rice grains tend to break
  
• Add the Water(or Prawn Stock), Coconut Milk, Bouillon Cubes, Sugar, Salt and Turmeric powder

  Note:- Always use the same cup for measuring the rice and water. I always make Pulao with 1:2 ratio. 1 cup rice and 2 cups water. Since I’m using 1 cup Coconut Milk, I’ve reduced the Water content by 1 cup.

  Also, the rice and cubes ratio is always 1:2 i.e. 1 cup rice and 2 Buoillon cubes(12 gms)
  
•  

  Now with the back of a fork, very gently give it just 2-3 stirs and cover the vessel with a lid and increase the flame to high

  Note:- This is the 5th secret to keep your rice grains long is to not disturb the rice by stirring it rigorously or stirring it too many times
  
• Let the pulao cook until all the water has evaporated.

  Note:- Do not stir the Pulao at all. Also, do not keep opening the vessel to check if the water has evaporated
  
• You can open it once after 10 minutes

  and Then maybe after another 10 minutes or so. You can check once with the help of a spatula, from the sides, if the water has evaporated.
  
• Once there's no more water left, turnoff the flame and take the Vessel off the burner and keep it on the kitchen platform with the lid closed for 10 minutes
  
• After 10 minutes, open the vessel and keep the lid ajar(slightly open) for the next 20 minutes or so
  
• And then it's time for you to dig into your Pot full of that extremely flavour packed Goan Prawn Pulao

  Note: Before serving yourself, very gently, separate the grains with the back of a fork

   
  
• Enjoy!
  

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