Chingri Prawn Pulao
Aromatic Bengali pulao with succulent prawns (chingri), flavored with whole spices and ghee.
Cooking
Wash rice and keep aside 20-30 minutes before making the pulao.
Heat 2 tbsp white oil, fry chingri/shrimps and keep aside.
To the same oil add 1 tbsp Ghee and heat.
Add cardamom and cloves and let splutter (about 30 seconds) Add sliced onions and ginger and fry for 2 min .
Add rice and fry on medium heat for 2 min.
Add the fried shrimps and 3 cups water. Let come to boil.
Cover and simmer for 15-17 minutes.
Turn off heat and keep covered for 5 minutes.
Serving Suggestions
Serve hot. This dish is great for travel, picnics
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!