This ‘Chingri Macher Pulao’ or ‘Prawn Pulao’ is my mother’s recipe. When she cooks this ‘pulao’ the sweet aroma of coconut milk, whole garam masala, ghee and of course prawn spreads all over our house. And we eagerly wait to tryout this beautifully flavoured pilaf. Even if you are in diet you will forget everything and gorge into this ‘Chingri Macher Pulao’.
I have used shrimps with head for cooking this ‘Pulao’. Because shrimps with heads adds more flavour to the rice. You can use small prawns too in this recipe. I have used ‘Gobindo Bhog Rice’ because it has a distinct aroma altogether. Since the water to cook the rice to be absorbed in the rice itself it is advised to use ‘Gobindo Bhog Rice’. Then again if you want to use Basmati Rice you may. Be careful of adding the water, because if the rice and water ratio is not right the ‘Pulao’ would turn into mushy one.
- Basmati or Gobindo Bhog Rice – 300 gms
- Shrimp – 20-25 pcs
- Coconut Milk – 1 ½ cups
- Onion – 2 (Big – chopped)
- Ginger Paste – 1 ½ tsp
- Garlic Paste – ¾ tsp (optional)
- Tomato Puree – 2 Tbsp
- Bay Leaf – 2 no
- Cinnamon Stick – 2” size
- Green Cardamom – 3 no
- Clove – 3 no
- Javetri/Mace – ½ tsp
- Nutmeg Powder – 2 pinches
- Cumin Powder – ½ tsp
- Red Chilli Powder – ¼ tsp
- Garam Masala Powder – ½ tsp
- Green Chilli – 3-4
- Mustard Oil – 2 Tbsp
- Ghee – 4 Tbsp
- Keora Water – 2 tsp (Optional)
- Sugar – 2 tsp
- Salt – To taste
- Wash and soak the rice in water for 30 minutes.
- Clean the prawns and devein them. Marinate the prawn with salt and turmeric for 15 minutes.
- Heat 2 Tbsp of mustard oil in a big kadai or thick bottomed pan with lid. Sauté the shrimp till they turn pink. Remove and keep aside.
- Add 1 Tbsp ghee to same pot. Temper the ghee+oil with 1 green cardamom, 1 clove and 1 cinnamon stick.
- Add chopped onion and fry till it becomes translucent.
- Next add ginger paste and garlic paste. Fry till the raw smell goes off.
- Add tomato paste and cook for some time.
- Add chilli powder and cumin powder. Fry till oil starts separating.
- Add 1 cup of coconut milk. Let the gravy come to a boil. At this point add garam masala powder, jawitri/mace, nutmeg powder and salt to taste.
- Mean while in a separate wok or kadai heat 2 Tbsp Ghee. Temper the ghee with bay leaf, cloves, cinnamon and green cardamom. Drain the rice from water and add it to the fry pan. Fry the rice at low heat for 2-3 minutes.
- Add this fried raw rice to the coconut gravy. Mix gently. Now add remaining ½ cup of coconut milk and 1 cup warm water, cover and let the rice cook.
- Once the rice is almost done, add the fried shrimps and green chillies. Adjust salt. Also add 2 tsp sugar and keora water. Mix and cover for 10-15 minutes.
- Once all the water dries up drizzle 2 Tbsp more ghee and mix very well. Serve with any Chicken, Mutton or Fish Preparation. Or you can serve it with some raita and salad on side.