Saffron Infused Shrimp Rice
Ingredients
- 2 cups basmati rice
- 6 cardamom pods
- 2 bay leaves
- 1 dried lime
- 1 cinnamon stick
- 1 tablespoon salt
- 2 tablespoons corn oil
- 1/2 cup butter
Shrimp components
- 1/4 cup corn oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, chopped
- 1 tablespoon mixed spices
- 1/2 teaspoon turmeric
- 1 teaspoon ground cardamom
- 1/4 teaspoon black pepper
- 2 teaspoons salt
- 500 grams medium shrimp, peeled
- 2 cups yogurt
Saffron mix
- 1 tablespoon rose water
- 1/2 teaspoon saffron threads
Garnishes
- fried cashews
- dried pomegranate
- fried onion
Preparation
Wash the rice and soak it for 15 minutes.
In a pot, bring 2 liters of water to a boil. Add cardamom pods, bay leaves, dried lime, cinnamon stick, salt, and the rice. Cook for 6-7 minutes until partially cooked.
Drain the rice and rinse it with water.
In a pot, add 2 tablespoons of corn oil and then add the rice.
In a saucepan, heat 1/2 cup of water with butter, then pour it over the rice. Cover tightly and cook on low heat for 10 minutes.
For the shrimp: In a wide pan, heat 1/4 cup of corn oil. Add chopped onion, minced garlic, chopped ginger, mixed spices, turmeric, ground cardamom, black pepper, and stir until the onion softens and browns. Add salt and peeled medium shrimp, and stir.
Add 2 cups of yogurt and cook on low heat for 10 minutes.
For the saffron: Crush the saffron threads into a powder and mix with 1 tablespoon of rose water. Set aside.
For serving: Take about 2 cups of the cooked rice and mix with the saffron mixture to color the rice.
In a serving dish, layer the white rice, top with the shrimp mixture, then sprinkle the saffron-colored rice, fried cashews, dried pomegranate, and fried onion. Serve immediately.
