Pulao is a festive rice dish that is very aromatic and flavourful and sometimes contains elements of fruits, nuts, prawns and vegetables. Additions to the pulao reflect a particular culinary infusion. Roasted cashew nuts are a Brazilian import brought into Goa via the Portuguese connection and is a modification of the addition of pistachios, which are a Middle Eastern infusion. The most common element in pulao rice is the addition of spices such as turmeric, coriander, ginger, garlic, cumin, cloves, cardamom and cinnamon. The basic preparation of the rice involves frying the ginger, garlic, onions and tomatoes then adding the rice with spices. Water is added to just cover the rice stirring, then boiling the rice till done.9
Recipe10
500 gm shelled prawns, cleaned, de-veined and salted (reserve shells)
3 medium onions, sliced
3 tomatoes chopped
1/2 tsp turmeric powder
1 tsp coriander powder
2 bouillon cubes optional
4 cups long-grained rice
2 tbsp ghee (clarified butter) or oil
8 cloves garlic, sliced
1/2 " piece of ginger sliced
1/2 tsp cumin powder
6 cloves
1 1/2" piece cinnamon, broken into pieces
4 green chilies, sliced and de-seeded
salt to taste
6-8 prawns with shells, boiled whole for garnish
Method
Put prawn shells in a large pan with 10 cups water, one onion, one tomato, turmeric and coriander powder. Bring to boil then simmer for 45 minutes. Strain and keep aside. This should give 8 cups of stock. Add bouillon cubes if using.
Wash rice and drain thoroughly.
Heat ghee or oil in a pan and fry remaining onions till golden. Stir in ginger, garlic and remaining tomatoes. Fry well and add cumin powder.
Add prawns and fry only till they curl. Remove prawns from pan.
Add cloves, whole cardamom and cinnamon to pan and stir. Add rice and stir to coat every grain. Put in fried prawns and mix well. Pour 8 cups prawn stock, green chilies and salt to taste. Cover and cook over low heat, till done. stir once or twice with a long-thinned fork.
Serve garnished with whole boiled prawns.
500 gm shelled prawns, cleaned, de-veined and salted (reserve shells)
3 medium onions, sliced
3 tomatoes chopped
1/2 tsp turmeric powder
1 tsp coriander powder
2 bouillon cubes optional
4 cups long-grained rice
2 tbsp ghee (clarified butter) or oil
8 cloves garlic, sliced
1/2 " piece of ginger sliced
1/2 tsp cumin powder
6 cloves
1 1/2" piece cinnamon, broken into pieces
4 green chilies, sliced and de-seeded
salt to taste
6-8 prawns with shells, boiled whole for garnish
Method
Put prawn shells in a large pan with 10 cups water, one onion, one tomato, turmeric and coriander powder. Bring to boil then simmer for 45 minutes. Strain and keep aside. This should give 8 cups of stock. Add bouillon cubes if using.
Wash rice and drain thoroughly.
Heat ghee or oil in a pan and fry remaining onions till golden. Stir in ginger, garlic and remaining tomatoes. Fry well and add cumin powder.
Add prawns and fry only till they curl. Remove prawns from pan.
Add cloves, whole cardamom and cinnamon to pan and stir. Add rice and stir to coat every grain. Put in fried prawns and mix well. Pour 8 cups prawn stock, green chilies and salt to taste. Cover and cook over low heat, till done. stir once or twice with a long-thinned fork.
Serve garnished with whole boiled prawns.