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Narkel Chingri Pulao

Narkel Chingri Pulao (Prawn Pilaf with Coconut)

Narkel Chingri Pulao. A symphony of aromatic gobindobhog rice and plump Bay of Bengal prawns. The sublime sweetness of coconut. The fragrance of whole spices. The crunch of toasted coconut shavings. Just what a festive meal demands.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Bengali, Indian

Ingredients
  

  • 2 cups gobindobhog rice soaked, washed and drained
  • 150 g medium sized prawns de-shelled , deveined and heads removed
  • 1.5 cup coconut milk
  • 3 tbsp freshly grated coconut
  • 1/2 cup coconut shavings chopped
  • 2 bay leaves
  • 3 green cardamom
  • 3 cloves
  • 1 one inch cinnamon stick
  • 1/2 cup fried onions
  • 3 big onion coarsely ground
  • 2 tsp ginger paste
  • 1 tsp red chili powder
  • 1.5 tsp turmeric powder
  • 3 tbsp mustard oil
  • 3 tbsp ghee
  • 1/2 tsp garam masala powder
  • 2 tsp sugar
  • salt to taste

Instructions
 

  • Smear the drained rice with a 1 tbsp ghee. Keep aside.
  • Heat a little oil in a pan, shallow fry the coconut shavings till a gorgeous golden. Keep aside on a kitchen absorbent towel.
  • Smear the prawns with a little turmeric powder and salt.
  • Heat 1 tbsp of mustard oil in a deep bottomed frying pan. Add the prawns, fry till light golden (take care to not over-fry the prawns). Keep aside.
  • Add the remaining oil and 1 tbsp ghee to the same pan, throw in the bay leaves, crushed cinnamon, cloves and green cardamom, saute for a minute or so. Allow the spices to release their aroma.
  • Add the coarsely ground onions, fry till the onions are soft and lightly browned.
  • Stir in the ginger paste, saute for a minute or two.
  • Now add the rice, sprinkle in the turmeric powder, red chilli powder and salt. Saute gently over a medium flame, taking care not to be too hard on the rice grains, some 3-5 minutes I would say.
  • Pour 2.5 cups of warm water and ½ cup of coconut milk into the rice, cook over a medium flame till the water and coconut milk are almost completely absorbed.
  • Add the fried prawns, grated coconut, fried coconut slices (remember to keep aside a couple of tablespoons for the final garnish) and sugar, give it a gentle loving stir.
  • Adjust seasonings.
  • Add the remaining coconut milk and ¼ cup of warm water, cook until the coconut milk is completely incorporated into the rice and the rice is perfectly done. Another 10-12 minutes I would reckon.
  • Switch off the flame, finish with a dollop of ghee, a throw of fried coconut slices and fried onions and a hearty sprinkle of garam masala powder.
  • Cover, allow to rest for 15-20 minutes. Narkel Chingri Pulao is ready to serve.