For as long as we can remember, Sunday lunches were always special when we were growing up. And that’s something we have tried to do with our kids. We usually volunteer Sunday morning and then go for mass. We want an easy-to-make meal that is also delicious and special for lunch. A favorite is this shrimp pulao accompanied by potato chops and a simple salad.
If you’re craving a dish that’s both rich in flavor and incredibly comforting, this Goan-Style Shrimp Pulao is the perfect choice. Made with fragrant long-grain basmati rice, succulent shrimp, warm spices, and creamy coconut milk, this dish brings together the best of coastal Indian cuisine in one pot. The secret? A homemade shrimp broth made by boiling the shrimp heads and shells. This adds an extra layer of depth that elevates the entire dish.
This pulao is not just delicious; it’s easy to make, naturally gluten-free, and perfect for a family meal or a festive gathering. Want to add some veggies? Toss in cauliflower for an extra bite of deliciousness. Serve it with a side of raita. You can also serve a simple cucumber salad. This makes a complete meal packed with flavor and comfort.
Servings: 4
Ingredients
- 2 Cups Long Grain Basmati Rice
- 1 lb (pound) Medium sized shrimp (approx 25 shrimp) or small shrimp (approximately 40 shrimp)
- 6 Green Cardamom (smashed)
- 6 Cloves
- 8 Pepper Corns
- 4 Dried Bay leaves
- 2 Tbsp Pure Ghee or Oil
- 1 Large Sized Tomato – diced fine
- 2 Medium Sized Onions – diced fine
- 3 long Green Chilies – chopped fine
- 4 Veg Stock Bouillon Cubes
- 1 tsp Turmeric Powder
- 1 tsp Cinnamon powder
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 2 Cups Coconut Milk (unsweetened)
- 2 Cups Shrimp broth (made by boiling the shrimp heads and shells and then straining the broth). Alternatively, use room temperature water. Note: if you’re not using Coconut Milk, then use 4 cups of water or 2 cups shrimp broth and 2 cups of water.
- NOTE: To make this a shrimp and cauliflower dish, use 1 cup chopped cauliflower.
Method
Preparation Tips and Tricks:
- Use a large, wide vessel for fluffy, non-sticky pulao. A wider vessel ensures the rice grains cook separately.
- Always wash rice thoroughly until the water runs clear to remove excess starch.
- Do not stir the rice too much while cooking to keep the grains intact.
- Boil the shrimp heads and shells with two cups of water. Make a flavorful stock, using this instead of water. It makes a difference!
- Measurement Tip: Use a 1:2 rice-to-water ratio (e.g., 1 cup rice = 2 cups liquid).
Step-by-Step Instructions:
1. Prep the Rice
- Rinse the rice gently under running water until the water runs clear (3-4 times) to remove excess starch.
- Drain all excess water completely and set aside while you prep the other ingredients.
2. Prep the Shrimp
- In a large wide vessel, place the shrimp in water.
- Remove the head, tail, and shell, then transfer the cleaned shrimp to another bowl.
- Slit the back of each shrimp and remove the black string (digestive tract). Always devein.
- Optional: Use the shrimp heads and shells to make a flavorful stock by boiling them in water.
- Place the shrimp in a bowl and mix with 1 tsp salt and 1/2 tsp turmeric powder. Set aside.
5. Start Cooking the Pulao
- In a large vessel, heat the ghee/oil on medium flame.
- Once the ghee is hot, add peppercorns, cloves, green cardamom, and bay leaves. Be careful as whole spices can splatter.
- After a minute, when the spices release their aroma, add chopped onions, tomatoes, and chilies.
- Once onions are translucent and tomatoes are cooked, about 4-5 minutes, add the shrimp and sauté for a minute.
- OPTIONAL: if making a shrimp and cauliflower dish, add in the cauliflower with the shrimp.
- Drain the soaked rice completely and add it to the vessel.
- Add in the water or shrimp broth, coconut milk, cinnamon powder, bouillon cubes, sugar, salt, and turmeric powder. Stir gently 2-3 times.
- Bring it to a boil, cover with a lid, allow the pulao to cook until all the water evaporates.
- Do not keep opening the lid—check only once after 10 minutes, then again after another 10 minutes.
- Once the water has fully evaporated, turn off the heat. Depending on the rice, the water might evaporate before the rice is cooked. The 1:2 rice to water ratio usually prevents that from happening. If it does happen, sprinkle 2-3 tablespoons of water over the rice. Cover to let the rice cook. When rice is cooked, turn off the heat.
- Leave the vessel covered for 10 minutes.
- Then, slightly open the lid and let it rest for another 20 minutes.
- Before serving, gently fluff the rice with the back of a fork. Serve and enjoy!