Prawn Pulao / Chingrir Polao

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Ingredients:

  1. Rice – 1 cup
  2. Fennel seeds – ½ tb
  3. Cumin seeds – ½ tb
  4. Shahjeera – ¼ tb
  5. Cloves – 4 no.
  6. Cardamom – 4 no.
  7. Mace – ½ tb
  8. Nutmeg
  9. Ghee – 4 tb
  10. Oil – 2 tb
  11. Bay leaf – 2 no.
  12. Black cardamom – 1 no.
  13. Onion – 1 no.
  14. Ginger paste – 1 tb
  15. Garlic paste – 1 tb
  16. Green chilli – 2 no.
  17. Tomato – 1 no.
  18. Salt
  19. Prawn – 150 gm
  20. Coconut milk – 1 cup
  21. Cloves – 4 no.
  22. Green cardamom – 2 no.

Procedure:

Soak rice (1 cup) in water.

Dry roast and grind – Fennel seeds (1/2 tb), Cumin seeds (1/2 tb), Shahjeera (1/4 tb), Cloves (4 no.), Cardamom (4 no.), Cinnamon (2”), Mace (1/2 tb) and nutmeg.

Heat kadai. Add oil (2 tb) and ghee (2 tb). Next add Bay leaf (2 no.), black cardamom (1 no.) and chopped onion (1 no.). Fry for 2 minutes.

Next add Ginger paste (1 tb), garlic paste (1 tb) and fry for 2 more minutes.

Add chopped green chilli (2 no.), tomato paste (1 no.) and fry for 5 minutes.

Add salt, prawn (150 gm) and half of the dry spice paste.

Add coconut milk (1 cup) and boil for 2 minutes.

In a separate pan add ghee (2 tb), crushed cloves (4 no.), crushed green cardamom (2 no.) and rice (1 cup). Add the rest of the dry spice and fry for 2 minutes.

Add the rice into the boiling prawn curry.

Cover the lid and boil till all the water evaporates.

Serve hot.

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