Shahi Shrimp pulao

চিংড়ি পোলাও or Chingri Pulao is Bengali style prawn Pulao recipe. This Bengali Polao gently flavoured with spices and ghee is a sophisticated delight that is extremely easy to make.

The presence of the word shahi always hints at the richness of a recipe. Addition of dry fruits and nuts, saffron, ghee, malai, rose water, kewra water make this shahi prawn pulao rich and festive

How do you make it?

●Ingredients

For the shrimp:

Half kg shrimp 

3 Bayleaf

2/3 cardamoms, 
3/4cloves,
2/3cinnamon

1 cup of coconut milk 

1 tablespoon Cumin powder

1 tablespoon Garam Masala

Salt to taste & 

1 teaspoon black pepper

1 tablespoon Chilli powder

1 tablespoon Coriander

3 tablespoon Peanuts (roasted & ground)

2 sliced onion

1 cup yogurt 

1 tablespoon Fish sauce

1 tablespoon soya sauce

1/2 teaspoon bbq sauce

3 tablespoon sugar

3 tablespoon ghee

1 tablespoon ginger paste and garlic paste

For the rice:

3 cups Basmati Rice/Pulao rice 

Water 6 cup (Use 2 cups of Hot water for 1 cup rice)

Oil/ghee 2 tablespoon 

Salt to taste

1 cup beressta/ roasted onion

1 tablespoon ginger paste, garlic paste

4/5 Peanuts 

5/6 cashews

1/2 glass  saffron warm milk

Mawa

Kewra

Rose water

chopped mint

●Method

For the shrimp:  Clean the shrimp and wash them well. Add the yogurt, ginger, onions and garlic paste, lime juice, fish sauce, bbq sauce, soya sauce and all the dry spices. Mix well and marinate the shrimp for 2 hour. Heat the ghee in a pan until very hot. Reduce heat and fry the green cardamoms, cloves, cinnamon and bayleaf till they are fragrant. Add onion sliced and keep stirring for 2 minutes. Add the fish and fry for another 3/4 minutes in high flame. Add 1cup of coconut milk, left over yogurt mixer

 and cook for another few minutes on moderately high heat. Add the sugar. The water should have evaporated and the fish cooked, Add some fresh coriander, peanuts/Nuts. Off the stove and keep them aside. 

For the rice:  wash the rice and put it in a strainer to remove the excess water. Heat a pan, add oil/ghee. Fry the thinly sliced onion till it turns golden brown and keep aside.

Roast the cashews/peanut and keep them aside.
In the same oil, fry the cleaned rice for 5 mins and pour the boiling water. Add enough salt, cinnamon sticks and cloves. Reduce flame and cook for 10-12 mins. Open the lid and just turn over the rice with a spoon. Once the rice is cooked, add the remaining berresta/ roasted onion.

Final steps and Dum:   Take a Big vassal. Add the rice on top of the shrimp. Drizzle the reserved oil left after cooking shrimp. Pour 1/2 glass warm saffron milk, garnish with chopped mint, cashewnut, Mawa, Dry Fruits, kewra water, rose water and nuts. Wrap lid of the pot with a clean kitchen towel and cover the pot.

This process will be approx 5 min, let flame be on high for another minute.

Reduce flame to lowest and cook on Dum for 15 min. Once done, flame off. 

Garnished with fresh coriander, fried onions. 

Make and enjoy this yummy recipe with your Family and friends.

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