How to make Chingri Macher Pulao - Bengali style prawn pulao.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Praws

Cuisine : Bengali

Course : Rice

Chingri Macher Pulao

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Chingri Macher Pulao checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Raw Mango Rice, Gatte Aur Tomato Ka Pulao, Lemon and Pumpkin Rice, Acharya Khichdi.

Chingri Macher Pulao Recipe Card

Chingri Macher Pulao

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chingri Macher Pulao Recipe

  • Rice 2 cups

  • Praws 20-25 small

  • Onion 1 large

  • Garlic 3 cloves

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Ghee 4 tablespoons

  • Cloves 4-5

  • Black peppercorns 6-8

  • Cinnamon 1 inch stick

  • Green peas shelled 1/2 cup

  • Salt to taste


Step 1

Clean, wash and soak the rice in four cups of water for half an hour. Drain and keep aside. Clean, de-vein the prawns and wash thoroughly under running water. Apply red chilli powder and turmeric powder and keep aside for half an hour. Peel, wash and finely chop onion and garlic.

Step 2

Heat half the ghee in a large saucepan and fry the onion and garlic till light brown. Add the cloves, peppercorns and cinnamon, fry for half a minute. Add the rice and fry for two to three minutes. Add four cups of water and salt. Bring to boil, cover and cook on low heat.

Step 3

In another saucepan heat the remaining ghee and fry the peas and prawns for two to three minutes. When the rice is nearly cooked add the prawn and peas mixture very gently, cover and cook till done.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.