Aam Chingrir Polaw

Anindya Roy Chowdhury
Anindya Roy Chowdhury @anindyarc
Kolkata

Aam Chingrir Polaw

Aam Chingrir Polaw

Aam Chingrir Polaw

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শেয়ার
শেয়ার

উপকরণ

  1. i. Govindabhog Rice 500 gm ii. Ml Raw mango 1 pc iii. Midium size Prawn 250 Gms iv. Black mustard 3 table spoon v. Green chilie 5-6 pcs vi.salt vii. Turmeric viii. White oil ix. Kalojeera, mangoleave

রান্নার নির্দেশ সমূহ

  1. 1

    The rice has to be washed with clean water and let it to dry down. On the other hand put black mustard, raw mango, green chillies,required salt and turmeric in mixer and add little mustard oil in it, grind for until it becomes fine paste. Then mix this paste with the dried rice. Now put a nonstick pan on oven and fry the prawns which was already been marinated with turmeric and salt. Fry until those turns brown. But do not fry much.

  2. 2

    Now take another pan and pour some white oil and let it warms up, then kalo jeera has to be applied as foron. Now pour the rice mixture in it and fry for some time. Add water double the quantity of rice (here 1 ltr water has to be added). Add more salt, little sugar and rest of the spices in it. In-between add the prawn when the water socks half. Put young mango leaves in it and close the pan with a lid. Check often whether the water socked completely or not. The recipe is ready. Throw away the

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Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
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Anindya Roy Chowdhury
Kolkata
An Educationist! E-commerce and cooking is my passion. Having my own college.
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