Ingredients (Serves 2 – 3)
Recipe courtesy – Adapted from here
1. Basmati Rice – 1 cup
2. Shrimp (medium sized) – 12 – 15, cleaned (reserve the prawn shells and tails)
3. Butter – 1 tbsp
4. Garlic – 2, minced
Turmeric powder – 1/8 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1/4 tsp
Cumin powder – 1/8 tsp
Pepper powder – 1 pinch
Bell pepper – 2 tbsp, chopped
Salt – To taste
5. Cilantro – 2 – 3 tbsp, minced
6. Toasted Pine nuts / sliced almonds – to garnish
For shrimp stock
7. Butter – 1 tbsp
8. Onion – 1/2 cup, sliced
9. Garlic – 2 large, chopped
Ginger – 1/2 inch, chopped
Green chilies – 1- 2, slit
Carrot – 1 small, chopped
Tomato – 2 small
Cilantro – 1/4 cup, chopped
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Pepper powder – 1/4 tsp
Whole spices – Cardamom – 3, cloves – 5, cinnamon stick – 1 inch piece (Crushed)
Bay leaf – 1
Prawn shells (from 12 – 15 medium prawns)
Water – 2 – 2.5 cups or as required
Salt – To taste
Method
1. Heat 1 tbsp butter in a sauce pan. Add 1/2 cup sliced onion and saute for a few minutes. Add all the other ingredients numbered 9 and saute for a few minutes. Add 2 – 2.5 cups of water and bring slowly to a boil. Reduce heat and cook 45 minutes – 1 hour. Pour more hot water, if required. Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Taste-check the stock and add salt, if required. We need around 1.5 cup stock for 1 cup basmati rice. Some varieties of basmati rice may need 2 cups of water/stock. If the stock is not enough, add some hot water to make it 2 cup.
2. Soak basmati rice in enough water for 20 minutes. Drain well.
3. Heat 1 tbsp butter in a pan. Add cleaned shrimp and all the ingredients numbered 4. Saute for 3 – 4 minutes until the shrimp is 3/4 th done. Add 2 tbsp chopped cilantro and mix well. Transfer to a bowl.
4. To the same pan, add drained basmati rice and the shrimp stock. Bring to a boil. Taste-check for salt. Cover and cook for 3 minutes over medium-high heat. Bring down the heat to low. Again cover and cook at low heat for 5 – 6 minutes until rice gets almost done. Open the lid and add the shrimp pieces. Mix gently. Immediately cover the lid and cook for a minute. Switch off. Keep covered for 10 – 15 minutes. Open the lid and mix gently. Enjoy with Salata Hara!
-This is a mildly spiced dish, you can add more spice powders if you prefer.
Salata Hara (Arabic Tomato Salsa)
Tomato, ripe – 2 medium, chopped
Cilantro – 3 tbsp, chopped
Green chilly – 1 – 2 (mild or medium spicy), chopped
Garlic – 1 small, chopped
Lemon juice – 2 – 3 tsp
Cumin powder – 1 pinch
Salt – To taste
Coarse grind all the above ingredients in the large jar of a mixie. Taste-check for salt and add more lemon juice, if required.
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