Prawn pilau

Name: Prawn pilau
Yield: Serves 4
Cuisine: India
Ingredients: 60 ml/4 tbsp sunflower oil or olive oil; 275 g/10 oz/½ cups basmati rice; 5 cm/2 in piece of cinnamon stick, halved; 6 green cardamom pods, bruised; 4 cloves; 2 bay leaves, crumpled; 1 large onion, finely sliced; 10 ml/2 tsp ginger purée; 1 fresh green chilli, finely chopped (deseeded if preferred); 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp salt, or to taste; 5 ml/1 tbsp chopped fresh coriander (cilantro); 250 g/9 oz cooked and peeled prawns (shrimp); sprigs of fresh coriander, to garnish (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

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

Asia
India
West Bengal
Fish course
Pescatarian
Gluten-free

Method

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