Recipes

Recipe: Appetizing Chingri Macher Malai Curry and Doodh Pulao

Chingri Macher Malai Curry and doodh pulao – This recipe is perfect for when you have no idea what to cook. You can have Chingri Macher Malai Curry and doodh pulao using 27 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chingri Macher Malai Curry and doodh pulao

  1. Prepare of For the pulao.
  2. You need 2 cup of gobhi do bhog rice.
  3. Prepare 1 of Bay leaf.
  4. You need 2 of Green cardimaom and cloves.
  5. You need 1 of small dalchini.
  6. Prepare 1/2 cup of dry fruits(kaju, kismis and badam).
  7. It’s 2 tbsp of ghee.
  8. Prepare 1 teaspoon of sugar.
  9. Prepare 2 cup of milk.
  10. You need of For the prawn Malai curry.
  11. Prepare 1 kg of large prawn.
  12. It’s 3 tbsp of onion paste.
  13. You need 1 tbsp of ginger paste.
  14. Prepare 1 tbsp of garlic paste.
  15. Prepare 2 of large tomato.
  16. You need 1 teaspoon of turmeric and red Chile powder.
  17. You need 1 tbsp of coriander powder.
  18. You need 1/2 teaspoon of sugar.
  19. It’s 1 teaspoon of whole jeera.
  20. You need 2 of Bay leaf.
  21. It’s 2 of elachi, 3-4 cloves, 1 small dalchini.
  22. Prepare 1 of large bowl of thick coconut milk.
  23. It’s to taste of Salt.
  24. It’s 3 tbsp of Mustard oil.
  25. You need 1 teaspoon of ghee.
  26. It’s 1 teaspoon of garam masala powder.
  27. It’s 3-4 of Green chiles.

Chingri Macher Malai Curry and doodh pulao Instructions

  1. For the prawn first clean and devain it. Marinate it with salt and turmeric powder. In a pan add the oil, when it becomes hot. Just add the prawn and just saute it for 5 min. Otherwise it will get hard. Now remove the prawn. In the same oil add bay leaf, whole cumin seeds, green elachi, cloves and dalchini. Now add
  2. Add the onion paste, saute it till pink. Then add ginger and garlic paste. Fry it well. Then add the finely chopped tomatoes or you can use tomatoes paste. Add turmeric and red Chile powder. Let the masala cook
  3. Now add the coriander powder and let the masala cook. Add some water to it. When it comes to boil add the prawn. Add sugar and salt to taste. Now cover and let it cook for 5-7 min.
  4. Now add the coconut milk and let it cook for at least 10 min in low flame till oil starts floating on top. Add the green Chile slit. Add ghee and garam masala just before putting off the flame.
  5. Now for the pulao. Wash the gobindho bhog rice. It is an arometic rice very small in size. Spread it so that the excess water is drain. Now in a pressure cooker or pan. Add ghee. Fry the dry fruits and keep it aside. Now in the same pressure cook add bay leaf, whole garam masala and then the rice saute it. Add sugar and salt. Saute it for 2-3 min. Then add the milk. Add the dry fruit. Put on the lid and give 2 whistle. Let it cook before removing the lid. You can also mix use milk and water in
  6. In 2:1 ratio if you don't have such amount of milk. Try to take full cream milk. It will taste batter. The pulao is a bit sweet.