Shrimp Pulao recipe
Long grain basmati rice- 1 cup
Medium onions- 2 (chopped)
Shrimps (prawns)- 1 lb (1/2 kg) (shelled & deviened)
Cinnamon- 1 piece
Cloves- 3
Cumin seeds- 1 tsp
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Cardamom pods- 2
Cilantro leaves (coriander)
Salt
Dalda or ghee
Wash the shrimp.
Marinate them with 1 tsp of salt, turmeric
powder and chili powder for 15 minutes.
Grind the cinnamon and cloves coarsely.
Heat 2 tablespoons of dalda or ghee in a large heavy
based pan and fry the marinated shrimp for 5 minutes.
Remove and set aside.
In the same dalda or ghee fry the onions until soft.
Add the ground cinnamon & cloves, cumin seeds and cardamom pods and fry for few
minutes.
Add the washed rice and fry until all the rice is translucent.
Add 2
cups of water, 1 tsp of salt and the fried shrimp.
Cover the pan and bring this to a boil.
Lower the heat and cook for about 25 minutes or until
the rice is fully cooked (if the liquid is insufficient add some more water).
You
can also transfer this to the oven and bake for about 25 minutes at 375°F |
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