Chingri Gondhoraj Bhaat
Serves:
4
Total Cooking Time:
40 minutes (including soaking time)
Ingredients:
For the Rice:- 2 cups Lalbaba Basmati Rice (soaked for 30 minutes)
- 4 cups water
- 2 tbsp ghee
- 1 small bay leaf
- 2 green cardamoms
- 2 cloves
- 1-inch cinnamon stick
- Salt to taste
For the Prawn Curry Infusion:
- 300g medium-sized prawns (cleaned)
- 2 tbsp mustard oil
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp ginger paste
- 1/2 cup coconut milk
- 1 tbsp Gondhoraj Lebu juice
- 1 Gondhoraj Lebu leaf
- 2 green chilies (slit)
- Salt to taste
- A handful of fresh coriander leaves for garnish
Step 1: Cooking the Rice
1. Heat ghee in a deep pan, add bay leaf, cardamom, cloves, and cinnamon.
2. Add the soaked Lalbaba Basmati Rice, sauté for a minute.
3. Pour in water, season with salt, and let it cook until fluffy. Set aside.
Step 2: Preparing the Prawn Curry Infusion
1. Heat mustard oil in a pan until smoking. Add prawns with turmeric and salt. Sauté for 2 minutes and remove.
2. In the same oil, add ginger paste and chili powder. Cook for a minute.
3. Pour in coconut milk, Gondhoraj Lebu juice, and a crushed Gondhoraj leaf. Simmer for 5 minutes.
4. Add prawns back into the pan, stirring gently. Cook for 3 more minutes until prawns are tender.
Step 3: Bringing It All Together
1. Fluff the cooked rice and gently fold in the prawn curry mixture.
2. Cover and let the flavors blend for 5 minutes on low heat.
3. Garnish with coriander leaves and serve hot!
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1. Heat ghee in a deep pan, add bay leaf, cardamom, cloves, and cinnamon.
2. Add the soaked Lalbaba Basmati Rice, sauté for a minute.
3. Pour in water, season with salt, and let it cook until fluffy. Set aside.
Step 2: Preparing the Prawn Curry Infusion
1. Heat mustard oil in a pan until smoking. Add prawns with turmeric and salt. Sauté for 2 minutes and remove.
2. In the same oil, add ginger paste and chili powder. Cook for a minute.
3. Pour in coconut milk, Gondhoraj Lebu juice, and a crushed Gondhoraj leaf. Simmer for 5 minutes.
4. Add prawns back into the pan, stirring gently. Cook for 3 more minutes until prawns are tender.
Step 3: Bringing It All Together
1. Fluff the cooked rice and gently fold in the prawn curry mixture.
2. Cover and let the flavors blend for 5 minutes on low heat.
3. Garnish with coriander leaves and serve hot!
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