- Shrimps (prawns)- 1 lb (1/2 kg) (shelled & deviened)
- Long grain basmati rice- 1 cup
- Medium onions- 2 (chopped)
- Red chili powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Cinnamon- 1 piece
- Cloves- 3
- Cumin seeds- 1 tsp
- Cardamom pods- 2
- Cilantro leaves (coriander)
- Salt
- Dalda or ghee
Shrimp Pulao
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
Serves: 2
