Gobindobhog Chal die Chingrir Polao (Pulao with Gobindobhog Rice & Prawns)

Long back, I shared the recipe of Prawn Pulao. This time, I present the same dish, however with some substantial difference, in a new avatar which actually does an interesting facelift altogether. Here I prepare the pulao using Gobindobhog rice, which is a typical rice cultivar found in West Bengal. It has a short grain with an  unmatchable, fascinating aroma. The rice pudding or payesh in bengal is ideally made with this gobindobhog rice.

Back to the present recipe, I cook it in the pressure cooker this time which makes it much prompter and easier compared to the previous version. The other good thing is that, in the pressure cooker, the aroma of rice, prawns and the ghee mix so well, that I got the flavour exactly what I desired. For the prawn lovers, the pulao is an absolute joy. Again to mention, the key trick and the ingredient in this recipe is Gobindobhog rice, which you can try to procure online if not available in the Bengali market close by.

Ingredients to serve 2 :

  1. Gobindobhog Rice – 1½ cup
  2. Prawns (medium size) – 250 gm.
  3. Chopped Onion – 2 (large)
  4. Green chilli – 2-3
  5. Finely chopped ginger – 2 tbspoon
  6. Turmeric powder – ¼ + ¼ teaspoon
  7. Whole garam masala (Cinnamon – 1 inch stick, Clove – 3, Green Cardamom – 3)
  8. Bay leaf – 2
  9. Salt & sugar to taste
  10. Cooking oil – 3 tbspoon
  11. Melted Ghee (Clarified butter) – 3 tbspoon
  12. Warm water – 3 cups

Procedure :

Wash the rice 2-3 times with water and then spread it over a large plate. As the rice gets dried coat it with ½ tbspoon of ghee and ¼ teaspoon of turmeric powder. Keep the rice aside.

Remove the shell, head and tail of the prawns, devein them and wash thoroughly. Smear salt and ¼ teaspoon of turmeric powder on prawns and keep it aside.

Now heat cooking oil in a pressure cooker over medium flame. Add the prawns and fry till they start changing colour. Keep the fried prawns aside.

Add 2½ tbspoon of ghee into the remaining oil.

As the ghee melts add whole garam masala and bay leaf into it. Saute the spices for a while and then add chopped onion, ginger and green chilli.

As the onion becomes soft add rice and fry for 2-3 minutes.

Now add 3 cups of warm water, salt and sugar.

As the water starts boiling add fried prawns into it and put the lid of the pressure cooker. Cook upto 2 whistles over low-medium flame.

Transfer the ‘pulao’ over a serving plate and serve hot.


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