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Shrimp Pulao I Prawns Pulao Recipe

Rice and Marinated Shrimp cooked together for a delicious one pot meal
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Christmas, dinner, Easter, Eid, entree, Lent, Main Course, Main Dish, Ramadan
Cuisine Indian
Servings 6 servings

Ingredients
  

  • 1lb/450g large shrimp shelled and deveined
  • 2 cups basmati rice or long grain white rice

Marinade

  • 2 green chillies to taste
  • 1.5 inch ginger peeled and cut into chunks
  • 5 cloves garlic peeled
  • 1/2 medium yellow onion cut into 1 inch chunks
  • 1 cup cilantro leaves and tender stems
  • 2 tsp ground coriander
  • 1/2 tsp coarse salt

Cooking

  • 2 tbsp oil
  • 2 tbsp ghee
  • 10 whole cashews split
  • 1 inch cinnamon stick
  • 5 cardamom pods
  • 5 cloves
  • 5 black peppercorns
  • 1 medium yellow onion diced
  • 1/4 tsp red hot chili powder to taste
  • 1/2 tsp ground turmeric
  • 1/2 tsp coarse salt to taste

Side

  • Lemon wedges
  • Sliced red onion

Instructions
 

  • Wash rice, drain and soak in water while preparing other ingredients.
  • To a small blender, add garlic, ginger, 1/2 medium onion and chillies. Pulse a few times. Add cilantro, coriander, salt, and water as necessary to blend into a smooth, thick paste. Mix paste with shrimp and marinate for 15 minutes.
  • To a large wide pan, add oil and ghee. When hot, add cashews, cinnamon, cloves, cardamom and peppercorns. Sauté for a minute until cashews start to get a little color on them. Add diced onion and sauté until golden. Add shrimp and mix. Make space in the middle of the pan, add chili powder, turmeric and mix for a few seconds. Mix with shrimp for a few seconds. Add drained rice, 1/2 tsp salt and 3 cups of water. Mix well, cover and bring to a boil. Stir, cover, lower heat and simmer for 15 minutes until rice is tender.
  • Serve with lemon wedges and sliced red onion. Fresh lemon squeezed on the rice makes the dish even tastier. Adjust amount of chillies and chili powder according to your taste.