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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 need 27 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Chingri Macher Malai Curry and doodh pulao:
- Take For the pulao
- Provide 2 cup gobhi do bhog rice
- Use 1 Bay leaf
- You need 2 Green cardimaom and cloves
- Prepare 1 small dalchini
- Prepare 1/2 cup dry fruits(kaju, kismis and badam)
- Use 2 tbsp ghee
- Provide 1 teaspoon sugar
- Provide 2 cup milk
- Provide For the prawn Malai curry
- Provide 1 kg large prawn
- Provide 3 tbsp onion paste
- Provide 1 tbsp ginger paste
- You need 1 tbsp garlic paste
- Prepare 2 large tomato
- Provide 1 teaspoon turmeric and red Chile powder
- Take 1 tbsp coriander powder
- Use 1/2 teaspoon sugar
- You need 1 teaspoon whole jeera
- You need 2 Bay leaf
- Provide 2 elachi, 3-4 cloves, 1 small dalchini
- Use 1 large bowl of thick coconut milk
- Get to taste Salt
- Get 3 tbsp Mustard oil
- You need 1 teaspoon ghee
- Prepare 1 teaspoon garam masala powder
- Prepare 3-4 Green chiles
Steps to make Chingri Macher Malai Curry and doodh pulao:
- 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
- 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
- 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.
- 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.
- 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
- 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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