Chingri Macher Pulao Bengali style prawn pulao. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Dec 2015 in Recipes Course New Update Main Ingredients Rice, Praws Cuisine Bengali Course Rice Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Chingri Macher Pulao 2 cups Rice 20-25 small Praws 1 large Onion 3 cloves Garlic 1 teaspoon Red chilli powder 1/2 teaspoon Turmeric powder 4 tablespoons Ghee 4-5 Cloves 6-8 Black peppercorns 1 inch stick Cinnamon 1/2 cup Green peas shelled to taste Salt Method 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. 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. 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. Nutrition Info Calories 2365 Carbohydrates 103.7 Protein 334.8 Fat 67.7 #Black peppercorns #Cinnamon #Cloves #Garlic #Ghee #Green peas #Onion #Red chilli powder #Rice #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article