Chingri Pulao (prawn Pulao)

Prawn pulao is usually served with chingri malai curry. This is a Bengali recipe, more particularly a Bangladeshi Bengali recipe.

Picture of: Chingri pulao ( prawn pulao)
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Sapna Shaw's Secret Indian Recipe !
Serves: 
2

Preparation Time: 
15 mintues
Cooking Time: 
35 mintues

Complexity: 
Medium


Ingredients: 
Basmati rice 250 grams (soaked for ½ hour)
Prawns 200 grams
Bay leaves 2 pieces
Green chillies 2-3(sliced)
Onion 2 pieces (sliced)
Ginger garlic paste 2 tablespoon
Salt 1 tablespoon
Sugar ½ tablespoon
Ghee 2 tablespoon
Refined oil 2 tablespoon
Directions: 
In a karahi heat refined oil and ghee together. Add the prawns. Sauté for 2-3 mintues and take them out.
In the remaining ghee add bay leaves followed by onions. Fry the onions till they become light brown then add the ginger garlic paste and green chillies.
Fry till the masala leaves the oil.
Add the rice, salt, sugar and the prawns. Saute for a mintues. Pour the entire thing into a pressure cooker. Add 325 grams of water and cook it up to one whistle.
Take out and serve the prawn pulao with chingri malai curry.