Odia Chingudi Pulao
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Ingredients
- 450 g raw king prawns, peeled and deveined
- 300 g basmati rice
- 1 onion, finely sliced
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 bay leaves
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 432 kcal
- Protein
- 25.5 g
- Carbohydrate
- 63 g
- of which sugars
- 2.3 g
- Fat
- 8.2 g
- of which saturates
- 0.9 g
- Fibre
- 1.9 g
- Salt
- 0.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and soak for 15 minutes, then drain.
- 2
Heat the vegetable oil in a large pan and fry the bay leaf for 30 seconds, then add the sliced onion and cook for 8 minutes until golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground turmeric.
- 4
Add the rice and 500ml water, bring to the boil, then cover and simmer over low heat for 10 minutes.
- 5
Stir in the prawns, cover again and cook for a further 5-6 minutes until the rice is tender and the prawns are pink and cooked through.
- 6
Rest, covered, for 5 minutes, then scatter with the chopped coriander before serving.
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