Prawn Pulao/Chingrir Pulao

Prawn Pulao/Chingrir Pulao

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
Prawn Pulao/Chingrir Pulao

Prawn Pulao/Chingrir Pulao

Serves: 5

Ingredients

  • 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
  • Salt
  • Vegetable oil- ½ cup
  • Garam masala powder- ½ tsp

For tempering

  • Green cardamom-4 (roughly crushed)
  • Cinnamon-1″ (4 pieces)
  • Cloves-4

Method

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.

Serve hot with Kosha Mangsho, Bengali Mutton Curry or Chicken Kosha.

Note:

This pulao can be cooked with Gobindobhog Rice also.

Prawn Pulao/Chingrir Pulao
Prawn Pulao/Chingrir Pulao

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:

Diwali Potluck
Diwali Potluck

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

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4 Comments

  1. I love that you didn’t overpowered the flavor of the dish. When it comes to seafood pilaf, I always like it light and fragrant. Perfect dish for the potluck and thanks for so much for being a part of this fun virtual party 🙂

     
  2. Debeshi Gooptu

    I’ve recently stumbled across your blog. Love your posts and the beautiful way you present the recipes.

     

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