Chingudi Pulao
A fragrant one-pot rice dish from Odisha, where succulent prawns are cooked with aromatic basmati rice and a blend of whole and ground spices. A true coastal delicacy perfect for a special meal.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Rice and Prawns
- b.Rinse the basmati rice under cool running water until the water runs clear. Soak the rice in ample water for 30 minutes, then drain it completely using a colander.
- c.In a mixing bowl, combine the prawns with curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix well to coat the prawns evenly. Let it marinate for 15-20 minutes.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat oil and ghee together in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Once hot, add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
- d.Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook Masala and Prawns
- b.Add the chopped tomatoes and cook for 5-6 minutes, until they break down and become soft and pulpy.
- c.Stir in the remaining 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp coriander powder. Cook the masala for 2-3 minutes until the oil begins to separate at the edges.
- d.Add the marinated prawns to the pot. Sauté for 3-4 minutes, stirring gently, until they turn pink and curl up. Do not overcook them at this stage.
- 4
Step 4
- a.Combine Rice and Cook Pulao
- b.Add the drained basmati rice to the pot. Gently fold it into the masala for 1 minute, being careful not to break the delicate rice grains.
- c.Pour in 3 cups of hot water, add the remaining 1.5 tsp salt, and the garam masala powder. Give it a gentle stir to combine everything.
- d.Increase the heat and bring the water to a vigorous boil.
- e.Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
- 5
Step 5
- a.Rest, Garnish, and Serve
- b.After the cooking time is up, turn off the heat but do not open the lid. Let the pulao rest for at least 10 minutes. This step is crucial for the rice to absorb all the steam and become perfectly fluffy.
- c.After resting, open the lid and gently fluff the rice grains with a fork.
- d.Garnish with freshly chopped coriander leaves and a squeeze of fresh lemon juice.
- e.Serve the Chingudi Pulao hot, accompanied by a cooling raita or a simple kachumber salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use good quality, aged basmati rice for the best long-grain and fluffy texture.
- 2Soaking the rice is a crucial step to ensure each grain cooks evenly and remains separate.
- 3Do not overcook the prawns initially, as they will continue to cook with the steam from the rice and can become tough.
- 4Using hot water helps maintain the cooking temperature and ensures the rice cooks perfectly without getting mushy.
- 5For an extra layer of flavor, you can garnish with fried onions (birista) before serving.
- 6Ensure your pot has a tight-fitting lid to trap the steam effectively, which is key to cooking the rice perfectly.
Adapt it for your goals.
Creamier Version
For a richer, coastal flavor, replace 1 cup of water with 1 cup of thick coconut milk. Adjust salt accordingly.
With VegetablesWith Vegetables
Add 1 cup of mixed vegetables like green peas, diced carrots, and beans along with the tomatoes for added nutrition and texture.
Spicier PulaoSpicier Pulao
Increase the amount of green chilies and red chili powder, or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Brown Rice OptionBrown Rice Option
Substitute basmati rice with brown rice for a higher fiber meal. You will need to increase the water to about 3.75 cups and cook for a longer duration, around 35-40 minutes.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Source of Omega-3 Fatty Acids
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health, improve brain function, and reduce inflammation.
Energy-Boosting Carbohydrates
Basmati rice offers complex carbohydrates that provide a steady release of energy, keeping you fueled throughout the day.
Anti-inflammatory Spices
The use of spices like turmeric and ginger adds potent anti-inflammatory and antioxidant compounds, which can help combat oxidative stress and support overall wellness.
Frequently asked questions
One serving of Chingudi Pulao (approximately 495g) contains around 550-650 calories, depending on the amount of oil/ghee and the size of the prawns used.