Ingredients
- Raw peeled shrimp500 grams
Basmati Rice400 grams- Thinly sliced onion250 grams
- Finely chopped onion250 grams
Tomato Paste20 grams
Vegetable Oil20 grams
Garlic Powder20 grams- Fresh dill, finely chopped50 grams
Curry powder20 grams- Cinnamon sticks (2 sticks)10 grams
- Green cardamom pods (5 pieces)10 grams
Chicken Broth Cubes3 cubes- Hot water125 ml
- Coriander leaves, roughly chopped100 grams
Water1500 ml
Ghee20 grams- Saffron powder5 grams
- Salt and spices to taste0
Steps
- 1
Wash the rice and soak it in cold water, then set aside for 30 minutes.
30 minRequired Tools:🍳Bowl - 2
In a large pot, heat the vegetable oil and fry the sliced onion until golden brown. Then remove from heat and set aside.
10 minRequired Tools:
Pot - 3
In the same pot, fry the chopped onion over medium-high heat and add the shrimp, frying while stirring until they turn pink (for about 4-5 minutes). Then, add the tomato paste, garlic, dill, spices, cinnamon sticks, cardamom pods, chicken broth cubes, and water, stirring the ingredients over low heat. Add the chopped fresh coriander leaves, then remove from the pot and set aside.
10 min - 4
In the same pot, bring 1.5 liters of water to a boil and add the rice, cooking until it is ¾ cooked.
10 min - 5
Drain the rice in a strainer and discard the excess water.
5 minRequired Tools:
Strainer - 6
Melt the ghee in the bottom of the same pot and add a layer of the drained rice followed by a layer of the shrimp and onion mixture with a sprinkle of saffron powder. Repeat this step until the shrimp and rice sauce is used up.
10 min - 7
Steam the rice and shrimp over low heat until the rice is fully cooked (for about 20 minutes).
20 min - 8
Gently fluff the cooked rice with a fork to ensure even distribution of the rice and shrimp.
5 min - 9
Serve on a large plate and garnish with fried onion slices.
5 min
Nutrition Facts
Basmati Riceper 100gTomato Pasteper 100gVegetable Oilper 100gGarlic Powderper 100gCurry powderper 100gChicken Broth Cubesper 100gWaterper 100gGheeper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.