An aromatic Bengali rice and prawn dish, Gondhoraj Prawn Pulao stars tiger prawns fried with zesty gondhoraj lebu citrus, warming spices, and fluffy basmati rice. The unique fragrance of gondhoraj lebu, a distinctive Bengali lime, takes this pulao to another level. Be sure to peel off just the green skin, leaving the bitter white pith behind.
Sunrise tip: For a more intense gondhoraj flavour, mix the prawns with the gondhoraj zest and set aside for 15 minutes before cooking.
Time: 15 minutes
Rinse the rice till the water runs clear. Soak in fresh water for 15 minutes. Drain. Cook in a pot of boiling water until 70% done (about 8 minutes). Drain and set aside.
Time: 5 minutes
In a bowl, mix the prawns with salt. Set aside for a few minutes.
Time: 8 minutes
Heat mustard oil in a pan. Add curry leaves; let them splutter. Add sliced onions; sauté till translucent. Stir in ginger and garlic paste; sauté 1 minute. Mix in Sunrise Haldi Powder, Sunrise Dhania Powder, Sunrise Jeera Powder, and salt. Sauté till fragrant. Sprinkle water; mix.
Time: 6 minutes
Add lal mirch powder to the pan; mix well. Tip in the salted prawns. Stir well to coat the prawns in the spiced onion mix. Cook, stirring often, until the prawns turn opaque.
Time: 6 minutes
Gently mix the parboiled rice into the prawn masala. Sprinkle Sunrise Garam Masala Powder on top. Add the chopped gondhoraj zest. Mix lightly but thoroughly, letting the citrusy aroma infuse the rice and prawns.
Time: 5 minutes
Scatter chopped gondhoraj leaves, if using. Drizzle gondhoraj juice all over. Gently mix. Turn off the heat. Cover and let the pulao steam for 5 minutes, allowing the flavours to meld.
Side Dish: Crisp sliced cucumbers and tomatoes tossed with salt and gondhoraj juice