Chingri Macher Pulao
Ingredients
- 500 grams Gobindobhog Rice
- 125 grams Ghee
- 1 tsp grated ginger
- salt to taste
- 3/4 cup sugar
- 1/2 tsp turmeric
- 1/4 cup cashews
- 1/4 cup raisins
- 6 pods cardamoms
- 4 pcs cloves
- 2 pcs bay leaves
- 4 pcs green chilies
- 1 cup sliced onions
- 400 grams shrimp
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 liter warm water
Instructions
- Rinse the Gobindobhog rice thoroughly, drain the water, and add 100 grams of ghee, ginger, salt, sugar, and turmeric powder. Mix well and set aside for 30 minutes to an hour.
- In a large pan, heat the remaining ghee over medium heat. Add the cashews and raisins to the hot ghee and lightly toss until the cashews are golden brown, and the raisins are plump. Set them aside for later use.
- In the same pan, add cardamom pods, cloves, bay leaves, and green chilies. Sauté for a minute until the spices release their aroma.
- Add the sliced onions to the pan and sauté until golden brown. Add the shrimp to the pan and cook until they turn pink and opaque.
- Stir in garam masala and the remaining turmeric. Adjust salt according to taste.
- Add the Gobindobhog rice to the pan, and mix well with the shrimp and spices.
- Pour in the warm water, add the sautéed cashews and raisins, cover the pan, and let it simmer on low heat until the rice is cooked and the water is absorbed. This may take about 10-12 minutes.
- Once the rice is cooked, fluff it gently with a fork.
Nutrition
Serving: 125gCalories: 4259kcalCarbohydrates: 617gProtein: 127gFat: 147gSaturated Fat: 82gPolyunsaturated Fat: 9gMonounsaturated Fat: 45gTrans Fat: 0.03gCholesterol: 964mgSodium: 605mgPotassium: 2624mgFiber: 19gSugar: 159gVitamin A: 133IUVitamin C: 19mgCalcium: 578mgIron: 13mg
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Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
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