Chingudi Pulao

Instructions

1. 1

   Prepare Rice and Prawns

   • Rinse the basmati rice under cool running water until the water runs clear. Soak the rice in ample water for 30 minutes, then drain it completely using a colander.
   • In a mixing bowl, combine the prawns with curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix well to coat the prawns evenly. Let it marinate for 15-20 minutes.
2. 2

   Sauté Aromatics and Onions

   • Heat oil and ghee together in a heavy-bottomed pot or Dutch oven over medium heat.
   • Once hot, add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
   • Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook Masala and Prawns

   • Add the chopped tomatoes and cook for 5-6 minutes, until they break down and become soft and pulpy.
   • Stir in the remaining 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp coriander powder. Cook the masala for 2-3 minutes until the oil begins to separate at the edges.
   • Add the marinated prawns to the pot. Sauté for 3-4 minutes, stirring gently, until they turn pink and curl up. Do not overcook them at this stage.
4. 4

   Combine Rice and Cook Pulao

   • Add the drained basmati rice to the pot. Gently fold it into the masala for 1 minute, being careful not to break the delicate rice grains.
   • Pour in 3 cups of hot water, add the remaining 1.5 tsp salt, and the garam masala powder. Give it a gentle stir to combine everything.
   • Increase the heat and bring the water to a vigorous boil.
   • Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
5. 5

   Rest, Garnish, and Serve

   • After the cooking time is up, turn off the heat but do not open the lid. Let the pulao rest for at least 10 minutes. This step is crucial for the rice to absorb all the steam and become perfectly fluffy.
   • After resting, open the lid and gently fluff the rice grains with a fork.
   • Garnish with freshly chopped coriander leaves and a squeeze of fresh lemon juice.
   • Serve the Chingudi Pulao hot, accompanied by a cooling raita or a simple kachumber salad.