Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Prawn Pulao

Traditional Recipe 33: Prawn Pulao recipe

🧺 Ingredients

• Basmati rice: 250g, soaked 15 minutes
• Tiger prawns: 300g, peeled and deveined
• Ghee: 20ml
• Mustard oil: 10ml
• Onion: 150g, sliced thin
• Ginger paste: 1 tbsp (15g)
• Green chillies: 3, slit
• Turmeric powder: 0.5 tsp (1.5g)
• Cumin powder: 1 tsp (3g)
• Bay leaves: 2
• Green cardamom: 4
• Salt: to taste
• Water: 500ml

👩‍🍳 How to make Prawn Pulao

1. Heat ghee and mustard oil in a heavy pan over medium-high heat (160°C).
2. Fry onion slices for 4 minutes until golden. Remove and drain. Reserve 1 tbsp for topping.
3. In the same oil, add ginger paste and green chillies. Cook for 1 minute.
4. Add cumin powder, stir for 20 seconds.
5. Add drained rice, stir-fry for 2 minutes.
6. Add prawns, cook for 2 minutes until starting to turn pink.
7. Add water, turmeric, bay leaves, green cardamom, and salt.
8. Bring to boil over medium-high heat (150°C).
9. Reduce to low (80°C), cover, and cook for 15 minutes.
10. Water should be completely absorbed, rice fluffy.
11. Fluff gently with fork. Top with reserved fried onions.
12. Serve hot.

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