Diu-Style Prawn Pulao
Fragrant rice cooked with fresh prawns, whole spices and fried onions, a coastal one-pot meal enjoyed in Diu's fishing households.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy pot with lid
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 10 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 380 kcal
Instructions
- 1
Heat oil in a heavy pot. Fry half the sliced onions until deep golden and crisp, then set aside for garnish.
- 2
Add whole garam masala (warm whole spices) to the remaining oil. Cook gently until fragrant.
- 3
Add the rest of the sliced onions. Cook until they turn soft.
- 4
Stir in the ginger-garlic paste and green chillies. Cook until the raw smell goes away.
- 5
Add chopped tomato, turmeric and red chilli powder. Cook until the tomato softens.
- 6
Add the prawns. Cook for 3-4 minutes until they just turn pink.
- 7
Add the drained soaked rice. Gently mix to coat the grains with the spiced masala mixture.
- 8
Pour in water in a 1:1.5 rice-to-water ratio. Add salt and stir once.
- 9
Bring the pot to a boil. Cover and cook on low heat for 15-18 minutes until the rice is cooked.
- 10
Let it rest covered for 5 minutes. Fluff gently with a fork and top with fried onions and chopped herbs before serving.
Chef's tips
Add prawns before the rice so they do not overcook while the rice simmers. Resting the cooked pulao helps the grains separate neatly.
Ingredient substitutions
- basmati rice → any long-grain rice
Storage
Refrigerate for up to a day.
Reheating
Reheat with a splash of water in a covered pan or microwave.
Common mistakes to avoid
- •Stirring the rice too much while cooking, which breaks the delicate grains and makes the dish mushy.
Serving suggestions
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