Chingri Khichuri

Chingri Khichuri is a delightful Bengali one-pot dish that brings together the comforting flavors of aromatic rice, roasted moong dal, and succulent prawns. Especially enjoyable during the monsoon, this flavorful khichuri is infused with mild spices and the rich aroma of ghee.

The tender prawns add a delicious depth of flavor to the soft, wholesome khichuri, making it a wonderful choice for a special family lunch or when entertaining guests. Serve it hot with crispy fries, papad, chutney, or a fresh salad for a satisfying Bengali feast.

Ingredients

• 1 cup Gobindobhog or atap rice

• ¾ cup moong dal

• 300 g medium-sized prawns, cleaned

• 2 potatoes, cut into cubes

• 1 tomato, finely chopped

• 1 tsp ginger paste

• 1 tsp garlic paste

• 4 green chillies

• 2 bay leaves

• 1 tsp cumin seeds

• 1 tsp Shalimar's Chef Spices Turmeric Powder

• ½ tsp Shalimar's Chef Spices Red Chilli Powder

• 1 tsp Shalimar's Chef Spices Cumin Powder

• 1 tsp Shalimar's Chef Spices Coriander Powder

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• 3 tbsp Shalimar's Mustard Oil

• 1 tbsp ghee

• Salt, to taste

• ½ tsp sugar

• 5 cups hot water

  
  

Method

Marinate the cleaned prawns with a little turmeric powder and salt. Heat some of the mustard oil in a pan and lightly fry the prawns until they change color. Remove and set aside.

Dry roast the moong dal until lightly golden and aromatic. Wash thoroughly and drain.

Heat the remaining Shalimar's Mustard Oil in a heavy-bottomed pan. Add the bay leaves and cumin seeds and let them splutter.

Add the ginger and garlic pastes, followed by the chopped tomato, turmeric powder, red chilli powder, cumin powder, and coriander powder. Cook until the tomatoes soften and the spices are well combined.

Add the cubed potatoes and sauté for a few minutes. Add the rice and roasted moong dal and stir gently to coat them with the spices.

Pour in the hot water and add salt and sugar. Bring to a boil and cook until the rice and dal are about halfway done.

Add the lightly fried prawns and green chillies. Cover and continue cooking until the rice, dal, and potatoes are tender and the khichuri reaches a soft, creamy consistency.

Finally, stir in the ghee and garam masala powder. Cover and let it cook on low heat for 3–5 minutes.

Serve the fragrant Chingri Khichuri hot with papad, crispy fries, or a fresh salad for a delicious Bengali meal.