Sanjeev Kapoor

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Chingri Macher Pulao   Recipe

Bengali style prawn pulao.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Chingri Macher Pulao

Main Ingredients

Rice, Prawns (kolambi/jhinga)





Level Of Cooking



  • Rice
    2 cups
  • Prawns (kolambi/jhinga)
    20-25 small
  • Onion
    1 large
  • Garlic
    3 cloves
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    1/2 teaspoon
  • Ghee
    4 tablespoons
  • Cloves
  • Black peppercorns
  • 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.

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