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Chingri Macher Malai Curry and doodh pulao
Chingri Macher Malai Curry and doodh pulao

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We hope you got insight from reading it, now let’s go back to chingri macher malai curry and doodh pulao recipe. To cook chingri macher malai curry and doodh pulao you only need 27 ingredients and 6 steps. Here is how you cook it.

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

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