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Spicy Prawn Rice
(Chingri Pulao)


A delicious recipe and a hot favorite of prawn lovers. This dish originated in Bengal (eastern India) and this is how they make it!

Indian Seafood & Fish Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: Indian Non-Vegetarian (Bengali)

300  gram(s) headless prawns shelled, deveined and cleaned
½  teaspoon(s) turmeric powder
1  large onion chopped
1  teaspoon(s) each of coriander and red chilli powders
1  teaspoon(s) cumin seeds
4  bay leaves
2  cup(s) long-grain rice, preferably Basmati
4  cup(s) hot water
1  tablespoon(s) ghee(clarified butter) / butter
salt to taste
Grind to a fine paste:
1  teaspoon(s) cinnamon pieces
1  tablespoon(s) chopped ginger
2  green chillies chopped
4  green cardamoms peeled
2  cloves
salt to taste
water required to grind the paste

  1. Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.
  2. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2  minutes. Remove the prawns with a slotted spoon onto a plate.
  3. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15  minutes or till all the water has evaporated and the rice is cooked but firm.


  • The prawns need not be of a big size for this dish.
  • Basmati is an aromatic long-grain rice variety. Any other long-grain rice would do as well.

Serve hot with: Cucumber in Yoghurt (Kheere ka Raita)

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