Ask any Bengali and they will tell you about their mixed emotions on celebrating the Durga Pujo of 2020 so differently. For most Bengalis, this year would probably be the first time in their life that they won’t be doing Pandal-hopping and Debi Darshan. There is less excitement in pujo shopping this year, as there will be no social gathering. But we must understand that social distancing is the need of the hour in such testing times of pandemic. Coronavirus can be likened to a modern-day Mahishasura. Optimists like me like to believe that the eternal Mother Ma Durga will ward of the evil forces soon.
This year, for the first time in life, I will cook during Durga Puja. Through traditional homemade Bengali food, I will try to make each day of this happy time even more special. Along with a few vegetarian Bengali recipes that I shared recently, here is a flavour-packed, droolworthy Bengali Polau with shrimps. This Chingrir Mishti Polau is a Bengali Style Sweet Pulav with Shrimps. Chingrir Mishti Polau is mildly sweet, but trust me, you will love it this way. It doesn’t need any accompaniment. This rice dish is pretty addictive and very festive. Do try out this recipe of Chingrir Mishti Polau on this Durga Puja. It is an easy recipe and people across all age groups will love it. Try this Bengali recipe and thank me later!
Just like this Chingrir Mishti Polau recipe, hope you enjoyed my other delicious Bengali recipes for Pujo:
- Mouri Potol (Bengali Style Pointed Gourd with Fennel Seeds)
- Shojne Pata er Borar Jhol (Bengali Style Broth with Moringa Leaf Fritters)
- Chanar Dalna (Traditional Bengali Paneer Without Onion and Garlic)
Soon, I will be coming up with some more lip-smacking Bengali recipes for Durga Pujo 2020. So, stay tuned!
Chingrir Mishti Polau | Bengali Style Sweet Pulav with Shrimps
- 500 g Gobindhobhog or Ambemohar Rice
- 350 g Medium-sized shrimps (deveined)
- ¼ Measuring cup Mustard oil
- ¼ Measuring cup Ghee
- 2 Medium-sized potatoes (peeled)
- 1 Medium-large onion (sliced)
- 1 Tbsp+ 1½ tsp Salt (divided)
- 1¼ tsp Turmeric powder (divided)
- 20 g Raisins
- 1 Bay leaf
- 8 Cloves
- 4 Green cardamoms
- 1 Inch Cinnamon stick
- ¼ tsp Cumin seeds
- ¼ tsp Powder of equal quantities of nutmeg and mace (This imparts a refined flavour.)
- 2 tbsp Sugar
- ¼ tsp White pepper powder
- 3 Measuring cups Water
- Wash the rice three times and soak in water for 30 min.
- Marinate the shrimps with 1 tsp salt and 1 tsp turmeric powder for 15 min.
- Heat ¼ cup oil in a pan. Fry cubed potatoes with ½ tsp salt, until golden brown in colour. Remove the fried potatoes into a bowl and keep aside.
- Switch off the flame and fry the raisins in the same oil that is still very hot. Remove the raisins from oil and set side.
- Switch on the gas again. Heat the oil for a few seconds and add the bay leaf, cloves, green cardamoms and cinnamon. Then add the cumin seeds.
- When the cumin seeds release aroma and sputter a bit, then add all the marinated shrimps. Discard the residual water/marinade of the shrimps.
- On a medium flame, cook for around 3 min. The shrimps on cooking will release some water. Transfer the cooked shrimps and the liquid/water in the pan into a bowl. Set aside.
- Heat a pressure cooker. Pour ghee and allow it to smoke on a medium flame.
- Add the sliced onions and sauté continuously till the onions turn golden. Add the soaked rice (not the water), 1 tbsp salt and ¼ tsp turmeric powder and sauté for 5 min.
- Add sugar, white pepper powder and the nutmeg-mace powder and sauté for five more minutes.
- Now add the fried shrimps along with the cooking liquid, lightly fried raisins and the fried potatoes. Mix this well with the rice. Sauté for around 7 min.
- Add water. Stir well.
- Cover the lid of the pressure cooker and pressure cook on a medium flame until 1 whistle. Switch off the flame and open the lid after 15 min.
- After 15 min, check for the doneness of rice. Rice grains should be separate, yet cooked. Fluff-up the Chingrir Mishti Polau and remove into a serving dish.
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