Dhonepata Kacha Aam Diye Chingri Polao is a delightful Bangladeshi dish combining the unique flavors of cilantro, green mango, and shrimp with aromatic rice. The tangy green mango adds a refreshing citrus note, beautifully complementing the sweetness of shrimp. Cilantro imparts a fresh, herbaceous aroma, making this dish a vibrant and flavorful experience. Originating from Bangladesh, this polao is a beloved choice for special occasions and family gatherings. Its perfect balance of savory, sweet, and tangy flavors makes it an irresistible dish for those who love complex yet harmonious tastes. Served hot, this polao is often accompanied by a cooling cucumber raita or a simple salad, rounding out a deliciously wholesome meal.
Dhonepata Kacha Aam Diye Chingri Polao
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Shrimp – 500 Grams
- rice – 2 Cups
- Cilantro – 1 Cups
- Green Mango – 1 Piece
- Onion – 2 Cups
- Ginger – 1 Tbsp
- Garlic – 1 Tbsp
- Green Chili – 4 Piece
- Ghee – 2 Tbsp
- Salt – 1 Tsp
- Water – 4 Cups
- Turmeric Powder – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
10 Grams
Total Fat
5 Grams
Saturated Fat
45 Grams
Carbohydrates
3 Grams
Dietary Fiber
800 Mg
Sodium
20 Mg
Vitamin C
Directions
Step 1
Wash the rice thoroughly and soak it in water for 30 minutes. Drain before cooking.
Step 2
Peel and grate the green mango. Chop the cilantro finely and set both aside.
Step 3
In a large pan, heat ghee over medium heat. Add chopped onions and sauté until golden brown.
Step 4
Add ginger, garlic, and green chili to the pan. Stir for 2 minutes until aromatic.
Step 5
Add turmeric powder and mix well.
Step 6
Add shrimp to the pan, cook until they turn pink. Stir in grated mango and cilantro.
Step 7
Add soaked rice and water to the pan. Season with salt. Cover and cook on low heat until rice is cooked and water is absorbed.
Step 8
Fluff the polao with a fork before serving hot, garnished with extra cilantro if desired.
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