Dhonepata Shorshe Chingri Polao is a delightful Bangladeshi dish that combines the aromatic flavors of cilantro, mustard, and prawns with fluffy rice. Originating from the rich culinary traditions of Bangladesh, this dish is known for its vibrant taste and fragrant aroma. The use of mustard paste and cilantro adds a unique tangy and fresh flavor, while the prawns provide a succulent seafood touch that is beloved by seafood enthusiasts. This polao is not only a feast for the palate but also a colorful addition to any table, making it a popular choice for family gatherings and special occasions. Its harmonious blend of spices and textures promises a truly authentic dining experience.
Dhonepata Shorshe Chingri 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
- rice – 2 Cups
- Onion – 1 Piece
- Garlic – 5 Cloves
- Ginger – 1 Tsp
- Mustard Paste – 2 Tbsp
- Cilantro – 1 Cups
- Green Chili – 3 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1.5 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
180 Mg
Cholesterol
500 Mg
Sodium
45 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Wash the rice thoroughly and soak it in water for 20 minutes. Drain and set aside.
Step 2
Clean the prawns and marinate them with turmeric powder and a pinch of salt. Set aside for 10 minutes.
Step 3
Heat oil in a pan. Add chopped onions and sauté until golden brown. Add garlic and ginger paste, and cook for another 2 minutes.
Step 4
Mix in mustard paste and green chilies. Stir well for about 2 minutes until the oil separates.
Step 5
Add the marinated prawns to the pan. Cook until they turn pink and are cooked through.
Step 6
Add the soaked rice and gently stir to combine. Pour in 4 cups of water and bring to a boil.
Step 7
Reduce heat, cover, and let it simmer until the rice is fully cooked. Garnish with chopped cilantro before serving.
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