Easy and Best Spicy Gaon-Style Prawn Pulao Recipe

prawn pulao on a wooden table.
Delicious prawn pulao served on a rustic wooden table.

Are you ready for a delightful culinary journey? Try our easy Prawn Pulao Goan-style recipe, also known as “Jhinga Pulao” or Prawns Biryani in Cooker. Whether you call it Chingri Pulao, Hyderabadi Prawn Biryani, or Prawn Dum Biryani, it promises to satisfy your seafood cravings with rich flavors and aromatic essence. This dish is designed to transport your taste buds to new heights of delight. Enjoy a special meal with your loved ones.


  • Fresh prawns (cleaned and deveined) – 500g
  • Basmati rice – 2 cups
  • Onions (sliced) – 2 large
  • Tomatoes (chopped) – 2 medium
  • Green chilies (slit) – 2
  • Ginger-garlic paste – 1 tablespoon
  • Biryani masala – 1 tablespoon
  • Turmeric powder – 1/2 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Garam masala – 1/2 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Bay leaves – 2
  • Cardamom pods – 4
  • Cinnamon stick – 1 inch
  • Cloves – 4
  • Fresh mint leaves – a handful
  • Fresh coriander leaves – a handful
  • Ghee (clarified butter) – 2 tablespoons
  • Cooking oil – 2 tablespoons
  • Salt – to taste


  • Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.
  • Heat the ghee and oil over medium heat in a large cooking pot. Add cumin seeds, bay leaves, cardamom pods, cinnamon sticks, and cloves. Sauté for a minute until aromatic.
  • Add sliced onions and sauté until golden brown.
  • Stir in ginger-garlic paste and green chilies. Cook for a few moments.
  • Add chopped tomatoes and cook until they soften and blend into a paste.
  • Mix in biryani masala, turmeric powder, red chili powder, and a pinch of garam masala. Create a fragrant masala base.
  • Gently add the cleaned prawns to the masala mixture. Cook until they turn pink and opaque.
  • Layer the flavors by adding the soaked Basmati rice to the pot. Stir gently to combine with prawns and masala.
  • Pour enough water (2:1 water-to-rice ratio). Season with salt and bring it to a boil.
  • Reduce the heat, cover the pot, and let it simmer for 15-20 minutes to allow the rice to absorb flavors and cook perfectly.
  • Turn off the heat and let the pulao rest for another 10 minutes with the lid on.
  • Garnish with fresh mint and coriander leaves and a sprinkle of garam masala.

Serve Goan-Style Prawn Pulao with raita, pickle, or a simple cucumber-tomato salad. It’s a celebration of flavors, cultures, and the joy of good food.

This recipe showcases the versatility of Indian cuisine, with influences ranging from Prawns Pulao Mangalorean Style to Prawns Pulao Andhra Style, and even a touch of Prawn Pulao Pakistani Recipe. Enjoy the vibrancy of Indian spices and the succulence of prawns in every bite.

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