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A fragrant one-pot rice dish from Odisha, where succulent prawns are cooked with aromatic basmati rice and a blend of whole and ground spices. A true coastal delicacy perfect for a special meal.
For 4 servings
Prepare Rice and Prawns
Sauté Aromatics and Onions
Cook Masala and Prawns
A fragrant one-pot rice dish from Odisha, where succulent prawns are cooked with aromatic basmati rice and a blend of whole and ground spices. A true coastal delicacy perfect for a special meal.
This odia recipe takes 55 minutes to prepare and yields 4 servings. At 583.47 calories per serving with 32.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine Rice and Cook Pulao
Rest, Garnish, and Serve
For a richer, coastal flavor, replace 1 cup of water with 1 cup of thick coconut milk. Adjust salt accordingly.
Add 1 cup of mixed vegetables like green peas, diced carrots, and beans along with the tomatoes for added nutrition and texture.
Increase the amount of green chilies and red chili powder, or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Substitute basmati rice with brown rice for a higher fiber meal. You will need to increase the water to about 3.75 cups and cook for a longer duration, around 35-40 minutes.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health, improve brain function, and reduce inflammation.
Basmati rice offers complex carbohydrates that provide a steady release of energy, keeping you fueled throughout the day.
The use of spices like turmeric and ginger adds potent anti-inflammatory and antioxidant compounds, which can help combat oxidative stress and support overall wellness.
One serving of Chingudi Pulao (approximately 495g) contains around 550-650 calories, depending on the amount of oil/ghee and the size of the prawns used.
Yes, Chingudi Pulao can be a healthy, balanced meal. It's rich in lean protein from prawns and provides carbohydrates for energy from rice. The spices also offer various health benefits. To make it healthier, you can reduce the amount of oil and ghee used.
Mushy rice is usually caused by too much water, over-stirring the rice after adding water, or not letting it rest after cooking. Ensure you use the correct 1:2 rice-to-water ratio and avoid opening the lid while it's steaming.
Absolutely! This recipe works well with fish chunks (like seer fish or pomfret) or mixed seafood like squid and mussels. Adjust the initial cooking time for the seafood as needed.
Yes. Follow the steps until adding the rice and water. For 1.5 cups of rice, use about 2.25 cups of water. Close the lid and cook on high heat for 1 whistle. Turn off the heat and let the pressure release naturally.
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