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 Recipe Card

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.

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.