Saffron Shrimp and Basmati Rice
Ingredients
- 2 cups basmati rice
- 6 whole cardamom pods
- 2 bay leaves
- 1 dried lime
- 1 cinnamon stick
- 1 tablespoon salt
- 2 tablespoons corn oil
- 1/2 cup butter
Shrimp mixture
- 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 infusion
- 1 tablespoon rose water
- 1/2 teaspoon saffron threads
Garnishes
- Fried cashews
- Dried pomegranate seeds
- Fried onions
Preparation
Wash the rice and soak it for 15 minutes.
In a pot, put 2 liters of water and let it boil. Add cardamom, bay leaves, dried lime, cinnamon, and salt, then add the rice and leave for 6-7 minutes until it cooks but is not fully done.
Drain the rice and wash it with water.
In a pot, put 2 tablespoons of corn oil, then place the rice on the oil.
In a saucepan, heat 1/2 cup of water with butter, then spread it over the rice. Cover the rice well and leave it on low heat for 10 minutes.
For the shrimp: In a wide pan, heat the oil, onion, garlic, and ginger with the spices, turmeric, ground cardamom, and pepper. Stir until the onion wilts and browns, then add salt and shrimp, and stir to cook with the onion.
Add yogurt and leave on low heat for 10 minutes.
For the saffron: Crush the saffron to a powder and add rose water. Set it aside.
For serving: Take about 2 cups of rice, add the saffron mixture, and stir to color the rice.
In a serving dish, place the white rice, put the shrimp on top, then sprinkle the yellow rice, cashews, pomegranate seeds, and fried onions, and serve immediately.
