This Garam masala spiced, Bengali style Prawn Pulao is mildly sweet in taste and a perfect one-pot meal which you can cook quickly between all the festive rush during Diwali. Soft, aromatic rice grains studded with dry fruits and peas along with those bits of Prawn is something which will make your guests want more of it. You can omit sugar if you don’t prefer the pulao to be on a bit sweeter side.
Prawn Pulao/Chingrir Pulao
- Basamati Rice- 650g
- Prawn- 250g (medium sized)
- Turmeric powder
- Peas- ½ cup
- Dry fruits (Raisins and Cashew nuts)- 1/3 cup
- Ghee/Clarified butter- 4 tbsp
- Sugar- 3 tbsp
- Mace powder- a pinch
- Vegetable oil- ½ cup
- Garam masala powder- ½ tsp
- Green cardamom-4 (roughly crushed)
- Cinnamon-1″ (4 pieces)
Wash rice 2-3 times under running water, drain and keep aside.
Mix salt and ½ tsp of turmeric powder with the freshly washed prawns, keep aside. Heat oil in a deep frying pan/kadai (nonstick preferably) and shallow fry the prawns on medium heat until golden, keep aside.
In the remaining oil, temper with the ingredients mentioned ‘for tempering’, stir for a few seconds. Now add washed rice into this. Mix and fry on medium heat for 3-4 minutes. Add 4 cups of water, ½ tsp turmeric powder and salt into this. Cover and allow the rice to cook, keep the lid slightly open so that the steam can escape. The rice will absorb all the water when cooked. Add dry fruits and peas when the rice is half cooked, mix gently, care should be taken so, that the rice grains don’t break much. Add fried prawns, mace powder, ghee, garam masala powder and sugar when the rice is almost 80% done. Mix well and cook uncovered until the rice is cooked through.
This pulao can be cooked with Gobindobhog Rice also.
Some of our blogger friends from around the world are doing a virtual Diwali Potluck Party together, it was an initiative taken by Kankana of Playful Cooking and this dish of mine is a contribution to that. What is fun without good food and friends! Wish you all a very Happy and Prosperous Diwali. 🙂 Below are the links for all the fabulous recipes what went to the party:
Ilish Pulao by Deepasri Deb
Mysore Pak by Radhika Penagonda
Ras Malai by Kankana Saxena
Paal Kozhukattai with Coconut Milk by Vijitha Shyam
Lilva Kachori by Binjal Pandya
Malai Laddu by Prerna Singh
Mini Gulab Jamun by Rumela Roy
Mutton Pantheras by Maumita Paulghosh
Balushahi/Badusha by Himanshu Taneja
Karachi Halwa by Soma Sengupta