Bengali Chingri Pulao (Prawn Rice)
Serves:
4 people
Total Cooking Time:
45 minutes (including soaking time)
Ingredients:
| Lalbaba Gobindobhog Rice - | 1 cup |
| Prawns (deveined) - | 250 grams |
| Onion (sliced) - | 2 large |
| Ginger-Garlic Paste - | 1 tablespoon |
| Milk - | 1 cup |
| Green Chilies - | 3-4 |
| Bay Leaf - | 1 |
| Whole Garam Masala - | 1 teaspoon |
| Turmeric Powder - | 1/2 teaspoon |
| Red Chili Powder - | 1/2 teaspoon |
| Ghee - | 3 tablespoons |
| Water - | 2 cups |
| Salt - | as per taste |
A royal dish, this prawn pulao is fragrant with Gobindobhog rice, lightly spiced, and rich with the flavors of ghee and caramelized onions.
Step-by-Step Recipe:
1. Marinate prawns with salt, turmeric, and a little chili powder.
2. Heat ghee in a pan and fry the prawns for 2-3 minutes. Remove and set aside.
3. In the same pan, add whole garam masala and bay leaf.
4. Add sliced onions and fry until golden brown.
5. Add ginger-garlic paste and sauté for a minute.
6. Add the washed Gobindobhog rice and mix gently.
7. Pour in 2 cups of water, add salt, and let it cook until the rice is half done.
8. Gently add the fried prawns and green chilies.
9. Cover and cook on low heat until the rice is fluffy and prawns are cooked through.
10. Serve hot with raita or a side salad.