Jhinga pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Hard

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  • 1.5 cup - basmati rice, washed drained
  • 2 cups - prawns, deveined, cleaned
  • 1.5 tsp - ginger paste
  • 3 tbsp - oil
  • 2 cloves garlic, chopped
  • 4 onions, chopped
  • 2 tsp - chilli powder
  • 2 tsp - chilli vinegar or Worcestershire sauce
  • 2 tomatoes, blanched, juice removed
  • 1 carrot, peeled, cut into strips
  • Salt to taste

How to Make Jhinga pulao

  • Cook rice in salt water till done. Drain out water.
  • Cook carrot till just done.
  • Heat oil and fry onions, garlic and ginger.
  • Add prawns, chilli powder and salt. Cook till done.
  • Add tomato juice.
  • Stir till blended.
  • Mix rice with prawns, carrots, sauce and salt, if needed.
  • Blend well and heat through before serving.