Dramatically Improve The Way You Chingri Macher Malai Curry and doodh pulao

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We hope you got benefit 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 only need 27 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Chingri Macher Malai Curry and doodh pulao:

1. Use For the pulao
2. Get 2 cup gobhi do bhog rice
3. Use 1 Bay leaf
4. Provide 2 Green cardimaom and cloves
5. Take 1 small dalchini
6. You need 1/2 cup dry fruits(kaju, kismis and badam)
7. Take 2 tbsp ghee
8. Prepare 1 teaspoon sugar
9. Take 2 cup milk
10. You need For the prawn Malai curry
11. Take 1 kg large prawn
12. You need 3 tbsp onion paste
13. You need 1 tbsp ginger paste
14. Get 1 tbsp garlic paste
15. Take 2 large tomato
16. Prepare 1 teaspoon turmeric and red Chile powder
17. You need 1 tbsp coriander powder
18. Provide 1/2 teaspoon sugar
19. Prepare 1 teaspoon whole jeera
20. You need 2 Bay leaf
21. Provide 2 elachi, 3-4 cloves, 1 small dalchini
22. Use 1 large bowl of thick coconut milk
23. Provide to taste Salt
24. Get 3 tbsp Mustard oil
25. Prepare 1 teaspoon ghee
26. Use 1 teaspoon garam masala powder
27. Take 3-4 Green chiles

Steps to make Chingri Macher Malai Curry and doodh pulao:

1. 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
2. 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
3. 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.
4. 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.
5. 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
6. 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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