Some of my family members and friends like my 'Shrimp' pilaf. So they motivated me to post this recipe.However as some of you may know, this recipe originated in my sister's (Nandita) kitchen, and then I reinvented it.
Recently I took the liberty of posting it in the NPR web site. Please do a search on this page for 'pilaf' and you will find my shrimp pilaf recipe.
http://www.npr.org/templates/story/storyComments.php?storyId=103470173&pageNum=3
I know I have too many ingredients and may seem complicated, but it is not!! :) Would love your feedback!! Please try it out, and let me know.
INGREDIENT LIST
• ½ cup canola oil
• 2.5 cups basmati rice
• 1 lb 31-40 count uncooked shrimps (deskinned, deveined and tail off preferably fresh)
• Few fresh mints leaves (8-10)
• 1 and ½ cup finely cut red onion
• 1 tbsp of fresh ginger paste
• 4 green chilies (slightly slit)
Spice List
• ½ tsp of turmeric powder
• Salt to taste
• ½ tsp sugar
• Whole cloves (6)
• Whole Cardamom (8)
• ½ inch whole cinnamon stick
• 6-8 peppercorns (coarse ground or use a pepper mill)
• ¾ tbsp whole cumin seeds
• 1 and ½ tsp Roasted Spice Mix (optional)
Dry roast the following ingredients. After cooling grind to fine powder. You may use a coffee grinder. Store extra powder in an air tight container.
Whole cloves (6)
Whole Cardamom (6)
½ inch whole cinnamon stick
6 peppercorns
2 dried red chilly
2 tbsp whole cumin seeds
This will definitely add flavor and zest to this dish. Also you may sprinkle this spice on salad, cooked vegetables or meat dishes.
STEPS
Prepare Shrimp
Remove tails and clean shrimps. Depending on their size cut them in half or more. Make a paste of turmeric and salt (to taste). Smear shrimps with this paste and keep aside.
Cook Rice
• Wash rice thoroughly with water. Cook rice with salt, and cloves (2) and cardamom (2) pods, a tiny bit of cinnamon stick and water. Make sure that you slightly break the cardamom pods. For rice cooker, the proportion of rice and water is 1:2
• Cook the rice in advance and let it completely cool down. Alternately you may use any left over rice.
Cook Pilaf
1. Heat oil in a wok or large frying pan. When oil is heated, lower temperature, and add finely crushed whole spices (4 cloves, 4; cardamom, 6; ½ inch whole cinnamon stick) and ¾ tbsp whole cumin seeds into oil. You may use mortar and pestle or a coffee grinder.
Be careful not to burn the spices.
2. When spices smell fragrant add onions. Sprinkle sugar, and fry onions till they turn slightly light brown.
3. Add ginger paste, green chilies, and then the shrimp. Cook the shrimp till they are golden brown. Be careful not to make them hard.
4. To this mix, add cooked rice little by little. Keep stirring gently to blend well. Stir fry for 7-10 minutes, At this point, after tasting if necessary add salt.
5. Add mint leaves, roasted spice mix, ground peppercorns. Stir to blend and then cover and cook for five minutes.
6. Serve 4 people, and make sure to ask their opinions.
Recently I took the liberty of posting it in the NPR web site. Please do a search on this page for 'pilaf' and you will find my shrimp pilaf recipe.
http://www.npr.org/templates/story/storyComments.php?storyId=103470173&pageNum=3
I know I have too many ingredients and may seem complicated, but it is not!! :) Would love your feedback!! Please try it out, and let me know.
INGREDIENT LIST
• ½ cup canola oil
• 2.5 cups basmati rice
• 1 lb 31-40 count uncooked shrimps (deskinned, deveined and tail off preferably fresh)
• Few fresh mints leaves (8-10)
• 1 and ½ cup finely cut red onion
• 1 tbsp of fresh ginger paste
• 4 green chilies (slightly slit)
Spice List
• ½ tsp of turmeric powder
• Salt to taste
• ½ tsp sugar
• Whole cloves (6)
• Whole Cardamom (8)
• ½ inch whole cinnamon stick
• 6-8 peppercorns (coarse ground or use a pepper mill)
• ¾ tbsp whole cumin seeds
• 1 and ½ tsp Roasted Spice Mix (optional)
Dry roast the following ingredients. After cooling grind to fine powder. You may use a coffee grinder. Store extra powder in an air tight container.
Whole cloves (6)
Whole Cardamom (6)
½ inch whole cinnamon stick
6 peppercorns
2 dried red chilly
2 tbsp whole cumin seeds
This will definitely add flavor and zest to this dish. Also you may sprinkle this spice on salad, cooked vegetables or meat dishes.
STEPS
Prepare Shrimp
Remove tails and clean shrimps. Depending on their size cut them in half or more. Make a paste of turmeric and salt (to taste). Smear shrimps with this paste and keep aside.
Cook Rice
• Wash rice thoroughly with water. Cook rice with salt, and cloves (2) and cardamom (2) pods, a tiny bit of cinnamon stick and water. Make sure that you slightly break the cardamom pods. For rice cooker, the proportion of rice and water is 1:2
• Cook the rice in advance and let it completely cool down. Alternately you may use any left over rice.
Cook Pilaf
1. Heat oil in a wok or large frying pan. When oil is heated, lower temperature, and add finely crushed whole spices (4 cloves, 4; cardamom, 6; ½ inch whole cinnamon stick) and ¾ tbsp whole cumin seeds into oil. You may use mortar and pestle or a coffee grinder.
Be careful not to burn the spices.
2. When spices smell fragrant add onions. Sprinkle sugar, and fry onions till they turn slightly light brown.
3. Add ginger paste, green chilies, and then the shrimp. Cook the shrimp till they are golden brown. Be careful not to make them hard.
4. To this mix, add cooked rice little by little. Keep stirring gently to blend well. Stir fry for 7-10 minutes, At this point, after tasting if necessary add salt.
5. Add mint leaves, roasted spice mix, ground peppercorns. Stir to blend and then cover and cook for five minutes.
6. Serve 4 people, and make sure to ask their opinions.
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