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Shrimp pilaf best tasting rice and shrimp
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Shrimp Pilaf

Spicy flavorful shallow fried shrimp with aromatic spiced rice. 
Course Main Course
Cuisine Asian, Indian
Prep Time 10 minutes
Cook Time 30 minutes
soaking and marination time 20 minutes
Servings 4
Calories 316kcal

Equipment

  • Rice cooker
  • Non stick pan

Ingredients

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

To garnish

  • 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)

Instructions

  • 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.

Notes

  • - 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.