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.
‘Chelo Kebab’ consists of Rice or ‘Chelo’ and Kebabs or grilled meat. It is considered as the ‘national dish of Iran’. A butter flavoured rice is accompanied with ‘cubed chicken tikka’, ‘minced mutton seekh kebab’, poached egg, grilled tomato and a scoop of butter.
Few famous restaurants in Kolkata make this dish popular to all Kolkatans. Thus it becomes a worth having dish during our visit in Kolkata. If you are not willing to have a spicy mutton or chicken gravy still want to have the meat then this dish can be one of your top choices. Again rice fulfills the carbohydrate need of this protein rich dish which presents a complete meal to you.
It is always pleasing to get back to blogging that too after a long hiatus. Now what could be more gleeful than sharing a recipe of grandeur on your comeback. Here I bring it on the table the recipe of Mutton Biryani, an all time favourite for the Mughlai Khana enthusiasts. If you ask me the “Gharana” of the biryani, I can declare it to be originally Lucknowi which found its proud inheritance in Kolkata since the later part of eighteenth Century. However, for me while admitting its glorious legacy, I find this biryani to be typically Kolkatan, which ignited my love for Mughlai food in childhood that I carry till date. Hope to get your love and affection for this recipe too.