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Prawn Pulao/Chingrir Pulao

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.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5 People
Author Chandrima

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

  1. Wash rice 2-3 times under running water, drain and keep aside.

  2. Mix salt and ½ tsp of turmeric powder with the freshly washed prawns, keep aside.

  3. Heat oil in a deep frying pan/kadai (nonstick preferably) and shallow fry the prawns over medium heat for 2 minutes, keep aside.

  4. In the remaining oil, temper with the ingredients mentioned for tempering, stir for a few seconds.

  5. Now add washed rice into this. Mix and sauté over medium heat for 2-3 minutes.

  6. 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.

  7. Add the dry fruits and peas when the rice is half cooked, mix gently.

  8. 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.

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

Recipe Notes