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    Bengali
    Prawn
    Gondhoraj Lebu
    Intermediate
    For 4 people

    Zesty Gondhoraj Prawn Pulao


    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.

    Ingredients

    • Basmati rice

      200 g

    • Tiger prawns (peeled and deveined)

      500 g

    • Mustard oil

      2 tbsp

    • Curry leaves

      1 tsp

    • Onion (sliced)

      1 large

    • Garlic (crushed into paste)

      2 cloves

    • Ginger (grated into paste)

      1-inch piece

    • Sunrise Haldi Powder

      1 tsp

    • Sunrise Dhania Powder

      1 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Salt

      1 tsp

    • Sunrise Lal Mirch Powder

      1/2 tsp

    • Sunrise Garam Masala Powder

      1 tsp

    • Gondhoraj lebu (zest, chopped finely)

      1

    • Gondhoraj lebu leaves (chopped)

      1 tbsp (optional)

    • Gondhoraj lebu juice

      1 tbsp

    Sunrise tip: For a more intense gondhoraj flavour, mix the prawns with the gondhoraj zest and set aside for 15 minutes before cooking.

     

    Steps

    Step 1: Parboil Basmati Rice

    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.

     

    Step 2: Marinate Prawns with Salt

    Time: 5 minutes

    In a bowl, mix the prawns with salt. Set aside for a few minutes.

     

    Step 3: Fry Spices and Aromatics

    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.

     

    Step 4: Cook Prawns

    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.

     

    Step 5: Mix in Rice and Gondhoraj

    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.

     

    Step 6: Garnish and Steam

    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.

     

    Goes Best With

    • Side Dish: Crisp sliced cucumbers and tomatoes tossed with salt and gondhoraj juice