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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 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.

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