Shrimp Pilaf

Desi.Foods's picture

Sep. 14, 2011


Basmati rice 1 3/4 Cup (28 tbs)
Fresh ginger root 1 Inch , grated
Chili powder 1 Teaspoon
Turmeric 1/4 Teaspoon
Ground coriander 1/4 Teaspoon
Garlic 8 Clove (40 gm) , finely chopped
Lemon juice 1/4 Cup (4 tbs)
Vegetable oil 1/4 Cup (4 tbs)
Onions 2 Medium , peeled and chopped
Cinnamon sticks 2 , broken into pieces
Cloves 12
Shrimp 24 Large , shelled, cleaned, washed, and dried
Chopped parsley 4 Tablespoon


Put the rice in a bowl and wash it in several changes of cold water.

Cover it with plenty of fresh water and let it soak for 30 minutes.

Meanwhile, combine the ginger, chiles, chili powder, turmeric, coriander, garlic, and lemon juice to make a paste; reserve.

Heat the oil in a large, heavy-based saucepan over medium-low heat.

When hot, add the onions, cinnamon, and cloves and saute until the onion is beginning to brown, stirring occasionally.

Add the paste to the sauteed onion mixture with 3/4 cup water and simmer for 8-10 minutes.

Add the shrimp and continue cooking over low heat for 2 minutes.

Remove the shrimp from pan with a slotted spoon and set them aside.

Add 2 1/2 cups hot water to the spice mixture in the pan and bring it to the boil.

Drain the rice well, then add it to the pan, stirring well.

Cover the pan very tight and cook over low heat for 15 minutes, or until the water is absorbed.

Remove the pan from the heat, stir the reserved shrimp into the rice, cover, and let the shrimp finish cooking in the heat of the rice for 5-10 minutes.

Sprinkle with the parsley and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 715Calories from Fat 164

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 346 mg14.42%

Total Carbohydrates 84 g28%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 51 g102%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet