🇮🇳 Indian

Malvani Dum Pukht Chingri

Name: Malvani Dum Pukht Chingri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 tsp Whole Garam Masala Spices; 350 g, cleaned Prawns; 1 tsp Ground Coriander; 1 tsp Red Chili Powder

🇮🇳 Indian

Malvani kitchens keep their chingri dum pukht close to the chest — this version follows the house rules: slow masala, honest heat. About 30 minutes from fridge to table.

Prep 15 min Cook 15 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Ghee3 tbsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Whole Garam Masala Spices2 tsp
Prawns350 g, cleaned
Ground Coriander1 tsp
Red Chili Powder1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Seal the pot with dough and cook on the lowest flame — dum pukht means nothing escapes.
6
Add the prawns, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 10-15 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Taste before the final simmer — chili brands vary wildly.

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Watch how it's made

Video: Prawns Dum Biryani · on YouTube