This Garam masala spiced, Bengali style Prawn Pulao is mildly sweet in taste and a perfect one-pot meal that 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
This Garam masala spiced, Bengali style Prawn Pulao is a perfect one-pot meal that you can cook quickly on weeknights. It’s a party pleaser dish as well, cook it for friends, and make them happy.
Ingredients
- 500g- Basamati rice (read notes)
- 250g- Prawns (medium-sized)
- Turmeric powder
- ¼ cup- Peas
- 1/3 cup- Dry fruits (Raisins and Cashew nuts)
- ¼ cup- Ghee / Clarified butter
- 3 tbsp- Sugar (or adjust as per your liking)
- ⅛ tsp- Mace / Javitri powder
- Salt to taste
- ½ cup- Vegetable oil
- ½ tsp- Garam masala powder
For tempering
- 5- Green cardamoms (roughly crushed)
- 4- Cinnamon 1″ pieces
- 4- Cloves
Instructions
-
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 over medium heat for 2 minutes, 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 sauté over medium heat for 2-3 minutes.
-
Add 3½ cups of water, ½ tsp turmeric powder and salt to this. Mix, cover and allow the rice to cook over low-medium heat, keep the lid slightly open so that the steam can escape, and stir gently in-between. The rice will absorb all the water by the time it gets cooked.
-
Add the dry fruits and peas when the rice is half cooked, mix gently.
-
Add the fried prawns, mace powder, ghee, garam masala powder, and sugar towards the end of the cooking when the rice is close to done. Mix gently and cook uncovered over low heat until the rice is cooked through.
-
Serve hot with Kosha Mangsho, Bengali Mutton Curry or Chicken Kosha.
Recipe Notes
- This pulao can also be cooked with Bengal’s favourite Gobindobhog Rice.
- In my recipes, I use 250 ml cups. 1 cup = 250ml.
Some of my 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:
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
Mutton Pantheras by Maumita Paulghosh
Balushahi/Badusha by Himanshu Taneja
Karachi Halwa by Soma Sengupta
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 🙂
Thank you so much for your kind words Kankana! Pleasure is always mine. 🙂
I’ve recently stumbled across your blog. Love your posts and the beautiful way you present the recipes.
Hi Debeshi! Thank you so much for saying that…keep visiting. 🙂
Woww..very impressive menu.
Please do advise what best goes with this prawn pulao
Thank you so much for appreciating it. 🙂 You can serve the Prawn Pulao with any non-vegetarian curry.