Bengali Mustard Prawn And Veggie Rice Bowl Recipe

About this recipe

Dive into the rich flavors of Bengali cuisine with this Mustard Prawn and Veggie Rice Bowl. Succulent prawns, infused with the tangy warmth of mustard paste and aromatic spices, are cooked to perfection and paired with sautéed mixed vegetables and fluffy long-grain rice. This dish brings together the robust taste of mustard oil, the crunch of fresh vegetables, and the tender juiciness of prawns, creating a symphony of flavors. Packed with protein, fiber, and moderate carbs, it's a wholesome meal that satisfies both your taste buds and nutritional needs. Perfect for dinner, this recipe is easy to prepare and showcases the vibrant culinary heritage of West Bengal.

Ingredients

• 1 kg Basmati Rice
• 350 G Mustard Black / Rai 350 G
• 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
• 200 ml Mustard Oil
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• - Coriander Powder
• medium Chilli Green Long
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and soak the rice for 20 minutes, then drain and keep aside.
2. 2. Heat mustard oil in a pan, add garlic and ginger paste, and sauté until aromatic.
3. 3. Add cleaned prawns to the pan and cook for 3-4 minutes until they turn pink.
4. 4. Mix turmeric powder, red chili powder, cumin powder, and coriander powder in a small bowl with water to form a paste.
5. 5. Add the spice paste to the prawns and stir well, cooking for another 2 minutes.
6. 6. Stir in the mustard paste and sliced green chilies, then cook for 2 minutes while stirring continuously.
7. 7. Remove prawns from the pan and set aside, leaving the juices in the pan.
8. 8. Add mixed vegetables to the pan and sauté over medium heat for 5 minutes until tender.
9. 9. Boil water in a separate pot and cook the rice until fluffy, then drain and keep aside.
10. 10. Return cooked prawns to the pan with the vegetables, mixing them gently.
11. 11. Plate the cooked rice and top it with the prawn and vegetable mixture.
12. 12. Garnish with freshly chopped coriander leaves and serve warm.