Shrimp Pilaf is juicy flavorful shallow fried shrimp with aromatic spiced rice. The easiest mouth-watering seafood lunch to put together on a Sunday.
This recipe comes from Quick- fix Indian , a cookery book gifted to me by Rafee from The big Sweet Tooth. Written in a lighthearted manner allowing ample substitution for ingredients, I fell in love with some of her really quick fix ones.
Never used poppy seeds and always thought that went into making “Bhang “:) (intoxicating drink ) . But I wanted to try the original recipe so went ahead and bought some. It did add a nutty flavor to the rice. I have made few changes in the cooking method adapted it to my convenience. Like using a rice cooker to cook rice instead of conventional method given in the recipe and directly cooked the rice without frying it in Ghee. This in my opinion cuts a lot of grease.
Update – I have been making this recipe from 2013 – It is one of the fool proof keeper recipe I keep coming back to.
- Rice cooker
- Non stick pan
For the rice :
- 1 cups Basmathi rice
- 4-5 pods whole Cardamom
- 4 Whole cloves
- 2 inch piece Cinnamon stick
- 1 tsp Poppy seed (white not blue)
For shrimp :
- 1/2 lb Shrimp (peeled and deveined ) I used Jumbo sized shrimp
- 1/2 tsp Turmeric powder
- 1/2 – 1 tsp Chili powder / Cayenne
- 1 tsp Ginger garlic paste
- Salt to taste
- 1- 2 medium sized Onion (Red or white) thinly sliced (julienned then cut once in centre)
- Few sprigs Cilantro
- 2 Boiled eggs ( 1 per head) Cut into 4
- 1 tbsp Fresh shredded coconut (optional)
- 1 -2 Green chili cut into 3-4 pieces (optional)
- Wash and soak the rice for 20 minutes.
- Marinate the shrimp with turmeric powder ,chili powder ginger galic paste and salt. Keep aside.
- Dry roast the cardamom, cloves, cinnamon stick and finally poppy seed. only until they are lightly aromatic. When it is cool powder it. (I don't powder cinnamon stick and use as it is )
- Fry the onion in few tbsps of cooking oil to golden brown if using green chili fry it now. Keep everything aside to garnish later.
- Dump the rice in the rice cooker, freshly powdered spices, cinnamon stick, salt, 1 -2 tsps of oil from the fried onion (do not skip this it adds a lot of flavor to rice) few strands of fried onion, required water stir well and allow it cook.
- Meanwhile in the same oil shallow fry the shrimp in batches. (Per side 3-4 minutes on medium heat) Cook only until the shrimp curls and becomes tender. Set aside.
- When the rice is fully cooked carefully remove onto a wide mouthed serving dish or platter. Now lay the fried shrimp on top distribute equally then the fried onion,fried chili, chopped cilantro, shredded coconut and boiled egg slices. Cover and let it sit for 5 minutes for the flavors to sink in
- Serve the shrimp pilaf with beetroot raita (link below the recipe card.
- – Make sure to get brown or natural poppy seeds, not the blue black ones it will ruin the color of the pilaf.
- Do not skip dry roasting as grinding poppy seeds becomes impossible.
- Use nonstick pan to fry shrimp in 2 -3 tsp oil. Fry in batches.
Beetroot raita recipe – click HERE
How to check if shrimp is cooked ? (For beginners)
- Shrimp will turn from transparent grey to opaque white. It will curl to a ‘C ‘ shape . Don’t wait until it turns into a full curled shape this will be over cooked.
- Use a fork and gently press on the edge of a piece it should be tender and fall apart easily. (perfectly cooked)
- Do not over crowd the pan with shrimp to finish in one go. Fry on medium heat.After about 4 -5 minutes the shrimp begins to curl.
- Remove from heat to prevent further cooking. Don’t leave it unattended or overcook the shrimp will become tough and hard to chew.
An extract of the old blog post published on June 26. 2013 :
Hope you enjoy reading it !
So excited to reveal the contents of the parcel I had asked u guys to guess last week :).
Here is the prize my blog won for Story telling with food event by The Big Sweet Tooth.
The books I received are The Complete Photo Guide to Cake Decorating and Quick-fix Indian.
The winning entry is Baked fish with Kerala masala.
As I was reading thru Rafee’s 100th post I would have reached somewhat the middle of it and there I was seeing my name I was like what!!! some sort of brain freeze was going on.. seriously! I read it may be three times … I mean commo..on I have never received a gift from someone I have not met.
I must say Rafee went out of the way in shelling out lavishly on me and pampering me.So sweet of her.Thank You so much dear for taking all the pain of shipping it this far I really appreciate your efforts.So this post dedicated to you.
Hope you will give this shrimp pilaf recipe a try and let me know.