This prawn pulao is a welcome change from other meat pulao & biriyani, prepared all throughout India in varying styles & tastes. It’s easy to prepare but tastes awesome, try this for your guests & family.
Kumro Phul /pumpkin flowers are used in Bengali cuisine in the form of an appetizer. Pumpkin flower fritters or Kumro phuler bora as it is generally called in Bengali is a famous appetizer in Bengal.
Theeyal is a Kerala style of cooking where the main ingredient is roasted coconut, mixed various spices creates a unique taste and aroma, it’s best enjoyed with rice.
Chemmeen Roast is a Kerala favourite among prawn lovers, it is spiced and roasted in a pan. It’s best served with rotis or parathas.
Chemeen Biriyani Malabar style hails from the northern districts of the Indian state of Kerala. This seafood biriyani brings out the taste of prawns and also has distinct taste of all the spices & herbs used.
Bhapa Chingri or Steamed Prawn, combined with coconut & mustard paste along with green chilli paste, obviously ranks it as the prime attraction of the dinning table.
Prawn Polao is a glorious aromatic Bengali Dish, it’s made in homes on special occasions or to treat guests. It is a combination of rice, king prawn & spices. It’s a must try dish for prawn lovers.
Prawn Biriyani is considered a South Indian recipe, although it is prepared and enjoyed all over India. It goes perfect with green salad or raita.