Dhonepata Shorshe Diye Bhapa Chingri Pulao is a delightful Bangladeshi dish that combines the aromatic flavors of mustard and coriander leaves with succulent prawns. This dish is a fusion of the traditional Bengali mustard paste and the delicate flavors of steamed prawns. The pulao is infused with fragrant basmati rice and spices, creating a harmonious blend of flavors. The mustard and coriander give the dish a tangy and fresh taste, while the prawns add a rich seafood essence. Loved for its vibrant taste and aromatic appeal, this dish is perfect for special occasions and family gatherings. Its unique combination of spices and herbs makes it a beloved choice among seafood enthusiasts.
Dhonepata Shorshe Diye Bhapa Chingri Pulao
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawns – 500 Grams
- Basmati Rice – 2 Cups
- Onion – 1 Piece
- Mustard Paste – 3 Tbsp
- coriander leaves – 1 Cup
- ginger paste – 1 Tbsp
- garlic paste – 1 Tsp
- Green Chili – 3 Piece
- Turmeric Powder – 0.5 Tsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
150 Mg
Cholesterol
600 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Wash the prawns thoroughly and marinate with mustard paste, turmeric powder, and salt. Set aside for 15 minutes.
Step 2
Rinse basmati rice and soak in water for 20 minutes. Drain and set aside.
Step 3
Heat oil in a pan and sauté chopped onions until golden brown. Add ginger and garlic paste.
Step 4
Add the marinated prawns to the pan.
Step 5
Cook for 5-7 minutes until prawns are tender.
Step 6
In a separate pot, boil water and add soaked rice. Cook until 70% done. Drain excess water.
Step 7
Layer the cooked prawns and rice in a pot. Top with coriander leaves and green chilies. Steam for 10 minutes on low heat.
Step 8
Gently mix before serving to combine flavors. Enjoy your Dhonepata Shorshe Diye Bhapa Chingri Pulao hot.
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