Dhonepata Shorshe Chingri Pulao is a delightful Bangladeshi dish that combines fragrant basmati rice with succulent prawns, enriched by the earthy flavors of mustard and fresh coriander. The dish is known for its aromatic blend of spices, including cumin, turmeric, and green chilies, which give it a vibrant taste profile that is both savory and subtly spicy. The prawns add a tender texture, while the mustard and coriander create a unique flavor combination that is both refreshing and hearty. Perfect for a special occasion or a cozy family meal, this pulao is loved for its rich taste and the comforting aroma that fills the kitchen as it cooks.
Dhonepata Shorshe Chingri Pulao
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Basmati Rice – 2 Cups
- Onion – 1 Piece
- Garlic – 2 Tbsp
- Ginger – 1 Tbsp
- Mustard Seed – 2 Tsp
- Coriander Leaf – 1 Cup
- Green Chili – 4 Piece
- Cumin Powder – 1 Tsp
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
140 Mg
Cholesterol
800 Mg
Sodium
35 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Wash and soak the basmati rice in water for 20 minutes. Drain and set aside.
Step 2
Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
Step 3
Add chopped onions, garlic, and ginger, and sauté until the onions are golden brown.
Step 4
Add prawns, turmeric, cumin powder, and salt. Cook for 5 minutes until prawns turn pink.
Step 5
Add the soaked rice and mix gently with the prawns. Cook for another 2 minutes.
Step 6
Add water and bring to a boil. Lower the heat, cover, and cook for 15 minutes until the rice is done.
Step 7
Garnish with chopped coriander leaves and green chilies before serving.
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