Servings : 4 Persons
Ingredients: 15-16 shrimps/ Prawns
1 ½ cup basmati rice
1 cup finely chopped onion
1 tbspn ginger-garlic paste
2 tspn red chilly powder
½ tspn turmeric powder
½ tspn coriander seeds powder
½ tspn cumin seeds powder
½ tspn sugar
2 tbspn chopped coriander leaves
salt as per taste
4 tbspn oil
Method:
1. Remove the head of the shrimp first. Pull off the tail and the outer shell of the shrimp. Take the vein out of the shrimp. If you are using frozen shrimps then wash them and just pull off the tail.
2. Wash and soak rice.
3. Heat oil in a saucepan. Add ginger-garlic paste. Stir till aromatic then add chopped onion.
4. Stir for 2-3 minutes then add turmeric powder,red chilly powder,coriander seeds powder, cumin seeds powder. Stir nicely.
5. Add shrimps and salt and stir nicely. Cover saucepan with a lid and let it cook for 5 minutes.
6. Add soaked rice and stir well. Add water exactly double the quantity of rice. Add salt if required.
7. Cover saucepan with a tight lid and let the pulav cook completely on medium heat. Take off the lid and when it is completely cooked and fluff with fork so that rice grains will not break. Let the rice become cool to get nice fluffy rice with separate grains. Steam cook pulav on low flame before serving.
Tip: If you use less oil, rice can become sticky. Stir soaked rice well to get a fluffy rice with separate grains.
If you are using tiny shrimps then don’t cook them with rice. Tiny shrimps cooks really fast so if you cook them with rice, it is a very good possibility that they can over cook. Cook shrimps separatly with all the spices and onion and cook rice separately. Combine them together when done.
2. Wash and soak rice.
3. Heat oil in a saucepan. Add ginger-garlic paste. Stir till aromatic then add chopped onion.
4. Stir for 2-3 minutes then add turmeric powder,red chilly powder,coriander seeds powder, cumin seeds powder. Stir nicely.
5. Add shrimps and salt and stir nicely. Cover saucepan with a lid and let it cook for 5 minutes.
6. Add soaked rice and stir well. Add water exactly double the quantity of rice. Add salt if required.
7. Cover saucepan with a tight lid and let the pulav cook completely on medium heat. Take off the lid and when it is completely cooked and fluff with fork so that rice grains will not break. Let the rice become cool to get nice fluffy rice with separate grains. Steam cook pulav on low flame before serving.
Tip: If you use less oil, rice can become sticky. Stir soaked rice well to get a fluffy rice with separate grains.
If you are using tiny shrimps then don’t cook them with rice. Tiny shrimps cooks really fast so if you cook them with rice, it is a very good possibility that they can over cook. Cook shrimps separatly with all the spices and onion and cook rice separately. Combine them together when done.
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