• Ccdc7a556600d16bca7d3b1a08e1b69e

Chingri Pulao.

Prawn Pulao(Rice)- Bengali style.

Prep
Cook
Serves 8people
Ingredients
400
gr - prawns shelled and de-veined
1/2
tsp - turmeric powder
1
tbsp + 1/4 tsp - salt
10
gr - ginger
2
stick (2 1/2 cm each) - cinnamon
3 1/2
cup + 2 tsp - water
6
- green cardamoms peeled
4
- cloves
1/4
cup - ghee or melted butter
4
- bay leaves
1
tsp - cumin seeds
2
large (300 g) - onions chopped
3
cups - Basmati rice
1 1/2
tsp - coriander powder
1
tsp - red chilli powder
Directions
1.
Rub prawns with ¼ tsp turmeric powder and ¼ tsp salt. Keep aside.
2.
Grind ginger and cinnamon into a paste adding a little water (1 tsp) from time to time.
3.
Grind cardamoms and cloves into a paste adding a little water (1 tsp) from time to time.
4.
Heat ghee in cooker for about 2 minutes. Add prawns. Stir fry for about 2 minutes and remove.
5.
To the remaining ghee in cooker, add bay leaves and cumin seeds. Stir for a few seconds. Add onions and fry till golden brown. Add rice, ground pastes, coriander, chilli powders and remaining turmeric powder (¼ tsp). Stir fry for about 3 minutes. Add prawns, remaining salt (1 tbsp) and water (3 ½ cups.). Stir.
6.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
7.
Remove cooker from heat. Allow to cool naturally for 5 minutes. Press finger-tip control/lift vent weight lightly to release pressure.
8.
Open cooker. Serve hot.

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