SHRIMP PILAF

Light and fluffy, a one pot meal sure to please.

An easy and simple recipe, not at all heavy on the palate, yet very tasty.

❤️My aunt has shared her moms recipe with me and it is just perfect!

To convert this to a vegetarian recipe, replace the shrimp with cauliflower and it will taste just as good.

I prefer to use shrimp that has been cleaned and tails, legs and heads all removed - but feel free to use it in anyway that you prefer. Marinate the shrimp before hand to really permeate the flavours.

I also use a mix of clarified butter (ghee) and sunflower oil, but once again feel free to replace with any oil of your choice or only clarified butter.

Whole spices and mixed ground spices (garam masala) are both used in this for maximum flavour. I would not skip either. Divide the salt into 3 parts, one goes in the marinade for shrimp, one while cooking the onions and one in the warm water for cooking the rice.

Basmati rice is great for pilafs. I like to use the ratio of 1:2 for rice and water, but you may need to adjust based on the rice. Soak the rice before hand. The water used to soak the rice will be drained away, so do not worry about ratios while soaking. Take into consideration the rice and water ratio in the last step while pouring into the pan.

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Recipe:

Ingredients:

1-1/2 tbsp oil

1-1/2 tbsp clarified butter (ghee)

1 cup rice soaked in water

1/2 kg shrimp, cleaned and deveined

1 tbsp salt, divided into 3

1-1/2 tsp turmeric powder (divided)

1-1/2 tsp garam masala (Mix of roasted ground spices)

2 onions, peeled and sliced fine

1 /2 cup peas

1 tbsp ginger-garlic paste

3-4 cinnamon sticks

3-4 cardamom

5-6 whole black peppers

2 bay leaves

4-5 cloves

1-1/2 tbsp salt

1/2 cup coriander cut fine

1 tsp fennel seeds

2 cups warm water

1 tsp chilli powder

Method:

Soak rice in water.

Marinate shrimp with one part salt, one part turmeric powder, red chilli powder and salt.

In a pan, heat oil and clarified butter till hot.

Add cinnamon, cardamom, whole black pepper, bay leaves and cloves.

Cook until they sizzle and splutter.

Add a few slices of onion only and cook until dark brown, stirring frequently.

Add the rest of the onion and one part salt.

Cook well. When the onion slices are transparent, add coriander and fennel seeds and continue to cook for a few minutes.

Drain the rice and add to the pan, mixing gently.

Cook until each grain of rice is coated and slightly roasted. Continue to stir occasionally - gently enough so as not to break the rice.

Add shrimp and peas - mix well till flavours are all mixed through.

In warm water, mix garam masala, rest of the turmeric powder and remaining salt.

Add warm water to the pot, gently mix all the ingredients.

Cover and cook on medium until the rice is cooked through, soft and fluffy.

Garnish with coriander and serve.