Shrimp Polao at your Service!

Well quite a few months passed by and I did not get the time to update something new. Preoccupied by most things ordinary and more urgent such as my health and other such issues that needed accomplishment, I lost myself primarily in my own life. Hence, the reason for delaying my posts was of course not out of choice and hence inevitable.

In order to survive these troubled times I combatted it with my trademark style of keeping things simple, easy and relaxed and the saga of endless cooking continued in the domestic space. Amidst an array of dishes I cooked up this fortnight the 'chingri/'shrimp polao is worth the mention. It might not go down in the list of most popular dishes a Bengali usually makes, nevertheless it remains to be a heartwarming delicacy that I love to serve my family with when running short of time.

Ingredients necessary are:

1. Two pounds of shrimps (I got this from Costco as it is the best I could procure at this point. Also the desired size gives my polao the right consistency as well as adds to the texture.

2. Three tablespoons of yoghurt

3. One and a half teaspoons each of ginger and garlic paste

4. One tablespoon of Kashmiri mirch or cayenne pepper

5. One and a half teaspoon of cumin powder

6. Three tablespoons of onion paste

6. Three fourth of a cup of onions finely chopped

7. One and a half cups of Gobindobhog rice, alternatively you can take kala jeera ri.

8. Two and a half cups of water for the rice to be soaked in.

9. Whole garam masala spice mixture that includes 1 cinnamon stick, 6-7 cardamoms, 6-7 cloves, 2 bay leaves, 11/2 teaspoons of cumin seeds.

10. Mexican sweet peppers (a little twist that I add which you will not find in any cookbook for it is necessary that my little kid can enjoy a polao that does not kick her at the back of the tongue with heat as she cannot tolerate extra spice. Incase you like it more hot feel free to add more chilies.)

11. Vegetable oil and clarified butter or ghee for cooking

12. Salt and sugar for taste

13 One and a half teaspoons of Bengali garam masala

Devein the shrimps and clean the heads. Marinate the shrimps in salt and turmeric powder for about two minutes and fry them in vegetable oil for about forty five seconds each side. Now in the same wok add one and a half tablespoons of vegetable oil and 1 tablespoon of ghee or clarified butter. Let it get hot enough and then you can tip in the whole garam masala spices as mentioned above. Once they start releasing an aroma, quickly add in the ginger-garlic, and onion past. Keep stirring until it does not change color. Add in some salt for the onion to get softened and mushy. Once done, add in chopped onions and keep stirring for few more minutes additionally. Tip in the rest of the dry spices and give everything an even stir. Mix everything very well and let the spices be cooked evenly in the aromatic hot oil.

Once the oil starts separating from the spice mixture you can add in some water and give again a few more stirs until it looks done. At this point you can add in the yoghurt and keep whizzing so that it does not curdle. Few minutes of evenly folding the mixture you can now throw in the fried shrimps and give it all a good mix for a couple of minutes more. Cover the lid and let it simmer in medium-low heat for about four to five minutes. Open the lid and take out the shrimps into another container and add the rice that was sitting aside soaked in water for fifteen minutes roughly. Drain out the water and tip it in, cook it thoroughly till you see the rice looks fried enough. At this stage, add two and a half cups of boiled water and add in more salt if necessary. You can also add in the sugar now. Give it one good stir and turn the gas to simmer for rice does not take long to prepare.

A fine quality rice such as 'Gobindobhog' gets done very quickly and this aromatic version of rice is usually used to prepare the quintessential Bengali 'polao'. Cover the lid, let it sit in the wok for a good five minutes and uncover it to stir it once gently without breaking the rice grains. Add in the cooked shrimps and cover the lid once again to let it cook for about seven to eight minutes in very low flame. Open the lid yet again to add Bengali garam masala if you have it handy or else any normal garam masala would also do. Finally, you can add in one whole tablespoon of clarified butter or ghee and give it all a nice stir gentle mixing the rice with the shrimps careful to not break the grains of rice. Turn off the flame. Let it rest for about fifteen more minutes as the steam collects in the closed wok and makes this dish more flavorful.

This is a very sumptuous meal that can go without a side. It is sure to make your day happier as you move ahead with other chores leaving you feeling good with every mouthful that you devoured. Please remember to like share or comment on this post and keep finding ways to stay inspired, on your toes eventually making your day! On that note, I shall bid you all adieu until the next time. Stay safe and stay connected.