Chingudi Pulao

Name: Chingudi Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup basmati rice (washed and soaked for 20 minutes, then drained); 300 g prawns (medium, cleaned and deveined); 1 pcs onion (medium, thinly sliced); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit); 2 tbsp yogurt (plain, whisked); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small piece); 2 tbsp ghee; 1 tbsp oil; 0.5 tsp salt; 0.5 tsp sugar; 2 cup water

RATING

4.3/5(28)

TASTE SCORE

8/10

Fragrant Bengali-style prawn pulao with lightly spiced basmati rice, sweet whole spices, and tender shrimp. It feels festive yet stays easy enough for a special family lunch or dinner alongside a simple raita or salad.

PREP

20m

COOK

30m

SERVES

1 KATORI

351 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Soak the rice and season the prawns.
1.Wash the basmati rice until the water runs mostly clear, then soak it in water for 20 minutes and drain well.
2.Place the prawns in a bowl with yogurt, turmeric powder, red chili powder, and 1 pinch of the salt.
3.Mix well and let the prawns sit while you prepare the other ingredients.
TIPDrain the soaked rice well so the grains fry lightly and stay separate later.
saute · ~2 min
Lightly cook the prawns.
Heat the oil in a heavy pan over medium heat. Add the marinated prawns and cook just until they start turning pink, about 1 to 2 minutes. Remove them to a plate so they do not overcook.
TIPDo not cook the prawns through at this stage; they will finish with the rice.
temper · ~1 min
Fry the whole spices in ghee.
1.Add the ghee to the same pan over medium heat.
2.Add bay leaf, green cardamom, cloves, and cinnamon.
3.Cook for 20 to 30 seconds until the spices smell fragrant.
saute · ~7 min
Cook the onion and aromatics.
1.Add the sliced onion and cook until light golden, 5 to 6 minutes.
2.Add the ginger, garlic, and green chili.
3.Cook for 1 minute until the raw smell fades.
TIPKeep the onion lightly golden, not dark brown, so the pulao stays delicate and sweet.
saute · ~2 min
Fry the rice with the seasonings.
Add the drained rice to the pan along with the remaining salt, sugar, and garam masala. Gently stir for 1 to 2 minutes so the rice gets coated in the ghee and the grains do not break.
boil · ~4 min
Add water and bring the pulao to a boil.
Pour in the water and bring it to a gentle boil over medium-high heat. Taste the liquid and adjust only if needed before adding the prawns back.
assemble
Add the prawns and combine gently.
Return the lightly cooked prawns and any juices on the plate to the pan. Mix once very gently so the prawns are spread through the rice without breaking the grains.
simmer · ~15 min
Cover and cook the pulao on low heat.
Lower the heat, cover the pan tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
TIPKeep the heat low so the bottom does not catch before the rice finishes steaming.
rest · ~10 min
Rest the pulao before fluffing.
Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork or flat spoon.
serve
Serve the Chingudi Pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati very well before frying, or the grains can turn sticky instead of staying separate.
2
Only sear the prawns until just pink at the edges; they finish cooking during the covered simmer.
3
Keep the onions light golden, not deeply browned, so the pulao keeps its gentle Bengali sweetness.
4
Taste the cooking liquid before covering; it should be slightly saltier than you want the finished rice.
5
Use a heavy-bottomed pan with a tight lid so the rice steams evenly without catching at the bottom.
6
After the final rest, fluff with a flat spoon from the sides to avoid breaking the long basmati grains.
7
Leftovers reheat best with a small splash of water, covered on low heat, so the rice softens without drying out.