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Thursday, October 12, 2017

Chingri Maacher Pulao (Prawn Pulao)


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We are still in Durga pujo mode here in Seattle. Pujo is over, but the ever going Bijoya parties are not yet over. I sometimes feel that they continue to next years pujo Smile

This year I was telling my husband the story of my mom making prawn pulao every year for Mahalaya because on most of the pujo days she’d be fasting and hence wouldn’t be able to make something nice for us. The petuk guy jumped at the opportunity and established that this is a custom apparently we are also starting. I was coaxed into agreeing to this and I made some prawn pulao and egg rezala.

Here goes the pulao recipe.
Ingredients
  • 250gms gobindo bhog rice or kali jeera rice (1 cup)
  • 500 gms. medium sized prawn deveined and cleaned
  • 1 tbsp. grated ginger
  • 5 - 6 green chilies slit lengthwise
  • 1 cup coconut milk
  • 1 tbsp. sugar
  • 2 tbsp. refined oil
  • 3 tbsp.
  • 2 bay leaves
  • Salt to taste
  • 1 tsp. Bengali garam masala powder
Procedure

Wash rice and soak it in water for thirty minutes.. Now drain the water and spread it on a wide tray. Let it dry. It will take about 3-4 hours.

Sprinkle salt, sugar , grated ginger and half of the garam masala on the rice and mix it with a gentle hand.

Heat oil and ghee in a pressure cooker till it melts, then fry prawns till their surfaces turn pink.. Do not fry them for more than thirty seconds. Remove the prawns from the oil.

Now add the spice mixed rice to the hot oil and fry on low heat for about five minutes. You will see the grains turn opaque. This is the time you add a cup of coconut milk and a cup of plain room temperature water to it. Stir well and add the fried prawns and green chilies to it.

Cover the pressure cooker and crank up the heat to the highest heat mark. Ensure the pressure builds up inside and the steam is not escaping through the sides of the lid. Wait till one whistle comes up.
Turn off the heat and wait till the pressure release on its own.

Open the lid and sprinkle rest of the garam masala powder. Immediately spread the pulao in a wide serving plate.

Enjoy this with Egg rezala or korma of your choice..


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