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4
Medium
Published 2017
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.
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.
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