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| Prawn Polau |
Preparation for 4 Person.
Ingedients:
Chinigura polau rice 4
cups
Prown (King size) 1
KG
Potato 4
Turmeric powder 1
tea spoon
Red Chilly Powder 1
tea spoon
Ginger Paste 2
Table spoon
Garlic Paste 1
Table spoon
Onion Paste 2
Table spoon
Cardamom (এলাচ) 4 whole
Cloves (লবঙ্গ) 2 Whole
Bay Leaf (তেজপাতা) 1 whole
Ghee ¾ Cup
Green Chilly 4 Whole
Salt 1 Table
spoon
Boiled water 7 cups
Oil
Capsicum (optional)
Making Process:
Wash all of the prawns and
remove skin. Then in a bowl put those
prawns, turmeric powder, pepper powder and 1tea spoon salt and mix them well. After
mixing cover the bowl and keep it in fridge for 30 minutes. Now take 4 medium
size potatoes, pill it and cut each into 2 pieces. It the potatoes are very big
then cut them into 4 pieces then boil them in water. After potatoes are boiled
drain hot water and put them into cold water. After a minute, fry them into
ghee and during the time sprinkle little salt on them. When it will turn a little reddish keep them
down from the frying pan. After that, fry those prawns in oil.
Now wash chinigura rice in cold water well and in the
meantime boil 7 cups water on stove in low temperature. Soak water well from
the rice now take a medium size dekchi put oil, Cardamoms, Cloves and Cassia
and fry them for few seconds in heat. Then stop the heat and put rice salt, Onion,
ginger and garlic paste in the dekchi and mix it well in little heat. After a
minute, put the boiled water on it and put 4 whole green chilly. Then, cover
the dekchi. Keep it for 7-8 minutes. After that, lower the heat of stove and
put all fry potatoes and fry prawn and ghee in it. Mix it slightly and cook it
in low heat. You can put a tawa (pan) under the dekchi so that below edges do
not get burnt. After 7-8 minutes bring the dekchi down.Serve it hot with sprinkling some fried onion.
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