We will be celebrating Bengali New Year tomorrow. So wishing all my Bengali friends world over Suvho Naboborsho. May New Year bring the blessings of peace, prosperity,health, happiness and abundance in all arena of your life. Sharing with you all a delicious recipe from my FB friend Nandini Ghosh. She is ever graceful and her recipes are also beautiful as she is. As she too don’t have any food blog to link with so visit her kitchen through my blog. I am sure you will love this delicious prawn pulao. Thank’s Nandini. Paired with it my creation fish runjhun a lyrical fish dish that goes well with it and as it is a Naboborsho spread so here comes raw mango chutney, home made misti doi ( sweet yogurt topped with chocolate ) and Bengal’s all time favorite sweet sondesh and rosogolla. I am sure you all will enjoy this simple yet colorful festive spread.
Preparation time : 40 minutes Cooking time : 60 minutes Serves : 2 Prawn Pulao Ingredients : 2 cup long grain Basmati rice 10 to 12 medium prawn or 15 to 20 baby prawn ½ cup carrots and green bell pepper 2 bay leaves 1 tsp oil ½ tsp ghee/ clarified butter 2 pinch garam masala 4 +1/4 cups light coconut milk Handfull of cashew and raisin 1 tsp of oil ¼ tsp balck pepper powder Salt to taste Ingredients for Fish Runjhun 4 rohu fish pieces 1 /4 tsp turmeric powder 2 onion slices 1 tomatoes slices 4 pieces of ginger slice 4 to 6 green chilly slices 2 bay leaves 1 tsp ghee / clarified butter 2 tbsp oil 1 pinch garam masala powder sugar a pinch salt to tasteMethods of Cooking :
Prawn pulao :
Soak the basmati rice for 30 minutes prior to cooking. Heat oil in a pan then add bay leaves, cashew and prawn . Fry a little then add veggies . Fry for few second then add rice, salt, raisin, sugar and black pepper powder. Fry the rice with prawn and veggies for 4 to 5 minutes. Then add luke warm coconut milk, ghee and pinch of garam masala. Mix well. Cover and cook till the rice is well cooked and fluffy.
Marinate the fish with salt and turmeric. Heat oil and fry the fish. Keep aside. Meanwhile in a bowl take sliced onion, tomatoes, green chilly slices with salt and sugar and ghee. Mix well. Now add bay leaves in the oil left after frying the fish. Then make a layer of sliced onion mixture and place the fish on it that put another layer above the fish. Now crush the ginger slices and place above the top layer cover and cook in low to medium flame till the onion and tomatoes are soft and mushy. Once done then mix all and cook for another few minutes. Serve with prawn pulao or any rice preparation.
You can serve prawn pulao with any chicken , mutton or fish recipe of your choice but while you choose the side dish make sure the side dish is light enough and don’t over power the delicate taste of this prawn pulao. I served it with fish runjhun. It's a very delicious light yet royal. I am sure you all will love to pair this delectable combo.