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Monday, 16 February 2015

Milk Pulao With Prawns (Chingri Maacher Dudh Polao)

This is another exotic rice dish I found blog worthy. It is stunning enough to adorn a party table as well as a quiet private lunch with your family. The brilliance in aroma, taste and texture was quite amazing, difficult to put in words until you have tasted it. This is the season of fresh prawns as you know it. All of them will vanish from the market in a month or two with the rise in temperature. So I’m trying to make the most of the hay time cooking the prawn dishes I have on my mind. Those who are allergic to prawns or looking for a vegetarian option can cook it with the seasonal veggies like cauliflower, carrots, peas etc. Will give that recipe another time.


Milk Pulao With Prawns



Sonny and my husband both love prawns and I always keep the recipe for the weekend when I cook an elaborate lunch and they always look forward to it. Moreover the labour is worthy every bit when sonny says, “Maa, ashadharon hoyechhe (this tastes superb)!!!” You need to buy some fresh medium sized prawns with the heads on for this dish, doesn’t require too many ingredients. It is a simple dish with an extraordinary flavor and I’m sure you’ll love it…..


Milk Pulao With Prawns


How To Make It:
  

Ingredients:
 


  • 350 gms fresh medium sized prawns (with heads on) deveined
  • 2 cups of long grained aromatic Basmati rice
  • 3 onions chopped
  • 1 tsp ginger grated
  • 2 cups of warm milk
  • 3 bay leaves
  • 5-6 green cardamoms
  • 2 sticks, 1 inch each of cinnamon
  • 4-5 cloves
  • You can use some cashew nuts and raisins if you want in your pulao, but I didn’t use
  • Salt n sugar to taste
  • White oil as per requirement
  • 1 tablespoon of ghee/clarified butter



Milk Pulao With Prawns

Process:



Step 1:


Clean the prawns and the heads properly in warm water. Wash rice well and soak in water for ten to fifteen minutes.


Step 2:


Heat oil in a skillet or in a container in which you cook rice and sauté the prawns with a pinch of salt. Don’t over fry, just sauté for a minute. Take them out as soon as the color changes and the prawns start giving out aroma. Keep aside.


Step 3:


In the same oil splutter bay leaves and the whole garam masalas. Add the onions and fry them golden. Add the grated ginger, saute. Pour the rice and stir the whole thing together for 2 minutes.


Step 4:
 

Adjust salt and sugar according to your taste. Pour in two cups of warm milk and two cups of water. Use the measurement of the same cup in which you measured the rice. Now give the whole thing a good stir and cook covered on low flame until the rice is three fourth done.


Step 5:
 


Add the prawns at this point. Mix with the rice and cover again until fully done. Now turn off the flame and add the ghee/clarified butter. Give some standing time and serve this amazingly tasty, aromatic rice dish. You can have this with any side dish of your choice or just as it is.

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