Spiced Shrimp and Basmati Rice
Ingredients
- 1 kg fresh medium shrimp
- 1 tablespoon turmeric
- 1 large onion, quartered
- 1 cinnamon stick
- 10 cardamom pods
- 1 lemon, sliced
- 3 large onions, chopped
- 1/2 cup corn oil
- 1 tablespoon chopped ginger
- 10 cloves crushed garlic
- 2 green chili peppers, chopped
- 2 red chili peppers, chopped
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 1 tablespoon mixed spices
- 1 tablespoon ground cardamom
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 teaspoon crushed hot pepper
- 1 tablespoon salt
Rice components
- 6 cups basmati rice
- 1/2 cup corn oil
- 4 tablespoons butter
- 3 large onions, coarsely chopped
- 10 cardamom pods
- 2 cinnamon sticks
- 2 dried limes
- 10 dried chili peppers
- 2 bay leaves
- 1 teaspoon whole cloves
- 1 teaspoon whole black pepper
- 2 tablespoons chopped ginger
- 10 cloves crushed garlic
- 3 tablespoons tomato paste
- 2 large tomatoes, diced
- 2 tablespoons salt
- 1/2 cup caramelized onions
- 1 tablespoon ground cardamom
- 3 cups chopped green coriander
- 3 cups chopped dill
Preparation
In a pot, put some water, turmeric, quartered onion, cinnamon, cardamom, lemon, let it boil then add shrimp for a few minutes and drain it.
In a skillet without oil, put onion and stir until it sugars and dries completely, then add a little water and continue stirring until it becomes like light caramel, then add oil and continue stirring.
Add garlic and ginger, stir, add some coriander and dill and red and green peppers and continue stirring until well toasted.
Add shrimp and stir continuously until well toasted.
Add cumin, black pepper, mixed spices, cardamom, coriander powder, turmeric, stir well then sprinkle salt and continue stirring, add more coriander and dill, and set aside.
Soak the rice, heat oil and butter well, add onion and stir until wilted.
Add cardamom, preferably crush slightly, cinnamon, dried lime, dried chili, bay leaves, black pepper, cloves, stir well until onion browns, then add ginger and garlic and stir, add some coriander and dill, and stir until wilted.
Add tomato paste and stir until well toasted to become light golden, add tomatoes and stir.
Add water, salt, let it boil for a few minutes then add rice and let it boil vigorously.
Add the remaining coriander and dill, cover the pot, let it simmer gently, add the rice, let it absorb a little, insert chili peppers in the middle of the rice, and sprinkle some cardamom.
Add the shrimp, sprinkle coriander and dill on top, cover again, and leave on low heat.
