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Chingri Pulao 
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Featured Recipes for Chingri Pulao
300Â gram(s) headless prawns shelled, de-veined and cleaned
½ teaspoon(s) turmeric powder
1Â large onion chopped
1Â teaspoon(s) each of coriander and red chilli powders
1Â teaspoon(s) cumin seeds
4Â bay leaves
2Â cup(s) long-grain rice, preferably Basmati
4Â cup(s) hot water
1Â tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1Â teaspoon(s) cinnamon pieces
1Â tablespoon(s) chopped ginger
2Â green chillies chopped
4Â green cardamoms peeled
2Â cloves
salt to taste
water required to grind the pasteÂ
½ teaspoon(s) turmeric powder
1Â large onion chopped
1Â teaspoon(s) each of coriander and red chilli powders
1Â teaspoon(s) cumin seeds
4Â bay leaves
2Â cup(s) long-grain rice, preferably Basmati
4Â cup(s) hot water
1Â tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1Â teaspoon(s) cinnamon pieces
1Â tablespoon(s) chopped ginger
2Â green chillies chopped
4Â green cardamoms peeled
2Â cloves
salt to taste
water required to grind the pasteÂ
Â
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 2Â 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 15Â minutes or till all the water has evaporated and the rice is cooked but firm.
TIPS:
Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2Â 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 15Â 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.
Basmati is an aromatic long-grain rice variety. Any other long-grain rice would do as well.
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