Chingri/Shrimp Pulao
 

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Servings: 4 persons

Ingredients:

Small Shrimp/Kucho Chingri - 200 g

Basmati Rice - 2 cups

Onions - 50 g, finely sliced

Ginger - 1 tsp, finely sliced

Green Cardamom - 3, coarsely crushed

Cloves - 6

Salt - To taste

Water - 3 cups

Oil - 2 tbsp

Ghee - 1 tbsp

 

         

          

 

Cooking Procedure:

  1. Wash rice and keep aside 20-30 minutes before making the pulao.

  2. Heat 2 tbsp white oil, fry chingri/shrimps and keep aside.

  3. To the same oil add 1 tbsp Ghee and heat.

  4. Add cardamom and cloves and let splutter (about 30 seconds)

  5. Add sliced onions and ginger and fry for 2 min .

  6. Add rice and fry on medium heat for 2 min.

  7. Add the fried shrimps and 3 cups water. Let come to boil.

  8. Cover and simmer for 15-17 minutes.

  9. Turn off heat and keep covered for 5 minutes.

 

Serving Suggestions:

Serve hot. This dish is great for travel, picnics and for party lunches.