Chingri Bhapa Polao is a delightful Bangladeshi dish that combines the flavors of succulent prawns with aromatic basmati rice, infused with a medley of spices. This dish is a celebration of rich culinary traditions, where prawns are steamed with fragrant basmati rice, coconut milk, mustard paste, and an array of spices to create a harmonious symphony of flavors. The creamy texture of the coconut milk complements the tender prawns, while the mustard paste adds a hint of sharpness, making it an irresistible treat. Loved for its aromatic and rich taste profile, Chingri Bhapa Polao is perfect for special occasions and family gatherings, where its delightful taste brings people together.
Chingri Bhapa Polao
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Basmati Rice – 2 Cups
- Coconut Milk – 1 Cups
- Mustard Paste – 2 Tbsp
- Turmeric Powder – 1 Tsp
- Green Chili – 4 Piece
- Garlic – 1 Tbsp
- Ginger – 1 Tbsp
- Onion – 2 Piece
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
8 Grams
Saturated Fat
130 Mg
Cholesterol
600 Mg
Sodium
40 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside.
Step 2
In a bowl, mix mustard paste, turmeric powder, salt, and coconut milk. Stir well to combine.
Step 3
Heat oil in a pan.
Step 4
Add sliced onions and sauté until golden brown.
Step 5
Add ginger and garlic paste to the onions, and cook for another 2-3 minutes until fragrant.
Step 6
Add the prawns to the pan, followed by the mustard-coconut milk mixture. Stir to coat the prawns evenly.
Step 7
Combine the drained rice with the prawn mixture, add green chilies, and steam until the rice is fully cooked and fluffy.
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