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Prawn pilau

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

West Bengal is renowned for its fish and shellfish, and this pilau, Chingrir Pulao, combines abundant, tasty prawns with a simple preparation method, making this a favourite among locals. A meal in itself, the dish also fits easily into a spread that includes meat, poultry and vegetable dishes as well.

Ingredients

  • 275 g/10 oz/½ cups basmati rice
  • 60

Method

  1. Wash the basmati rice in several changes of cold water and soak for 20 minutes. Drain in a sieve (strainer).

  2. Heat the oil in a heavy pan over a low heat and add the cinnamon, cardamom pods, cloves and bay leaves. Stir-fry the ingredients gently for 25-30 seconds and then add the onion.

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