| SPICY
PRAWN RICE (CHINGRI PULAO) |
| Serves: 4 |
| Cooking time (approx.): 17 minutes |
| Style: Indian Non-Vegetarian
(Bengali) |
A delicious
recipe and a hot favorite of prawn lovers. This dish originated
in Bengal (eastern India) and this is how they make it! |
| |
 |
Rub the prawns with
some salt and half the quantity of turmeric powder.
Keep aside. |
|
Heat the ghee / butter in a heavy
bottomed pot and saute the prawns on medium heat for
about 2 minutes. Remove the prawns with a slotted spoon
onto a plate. |
|
Add the bay leaves and cumin seeds
to the same pot. Saute briefly. Add the chopped onions
and saute till they are golden brown. Add the rice,
the ground paste, turmeric, red chilli and coriander
powders. Stir fry briefly. Add the prawns, salt and
the hot water. Bring to a boil and simmer on low heat
for about 15 minutes or till all the water has evaporated
and the rice is cooked but firm. |
|
|
TIPS:
 |
The prawns need not be of a big size for
this dish. |
 |
Basmati is an aromatic long-grain
rice variety. Any other long-grain rice would do as
well. |
|
Serve hot
with: Cucumber in Yoghurt (Kheere ka Raita)
|
