Shrimp Pulao
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rice
|
|
| 6 | cups |
stock
|
|
| 1.5 | cups |
shrimp
|
*
|
| 1 | tablespoon |
coconut
fresh, grated |
*
|
| 2 | pieces |
ginger
fresh |
*
|
| 1 | medium |
onions
|
|
| ½ | teaspoon |
red chile powder
|
* |
| 1 | x |
salt
to taste |
*
|
| ¼ | cup |
ghee (clarified butter)
|
|
| 2 | pods |
cardamom seeds
|
*
|
| 1 | teaspoon |
cumin seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rice
|
|
| 1.4 | l |
stock
|
|
| 355 | ml |
shrimp
|
*
|
| 15 | ml |
coconut
fresh, grated |
*
|
| 2 | pieces |
ginger
fresh |
*
|
| 1 | medium |
onions
|
|
| 2.5 | ml |
red chile powder
|
* |
| 1 | x |
salt
to taste |
*
|
| 59 | ml |
ghee (clarified butter)
|
|
| 2 | pods |
cardamom seeds
|
*
|
| 5 | ml |
cumin seeds
|
|
Directions
Soak rice for 10 min.
Boil shrimp with ginger in 6 cups of salter water until tender.
Remove the ginger and use this water as stock. Sauté onion slices until golden brown and add coconut, cardamom and cumin seeds, chilli powder and cook for about 5 min.
Add rice to this. Add shrimp and the stock to this after about 2 min.
Cook until rice is done. Garnish with cilantro leaves.
