Shrimp and Basmati Rice Pilaf
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
- 1/4 cup corn oil
- 1 large onion, chopped
- 4 garlic cloves, 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 mixture
- 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, and salt, then add the rice and 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, then place the rice on top of the oil.
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 skillet, heat the oil, add onion, garlic, ginger, mixed spices, turmeric, ground cardamom, black pepper, and stir until the onion wilts and browns, then add salt and shrimp and stir to cook with the onion.
Add yogurt and cook on low heat for 10 minutes.
For the saffron, crush the saffron to a powder and mix with rose water, then set aside.
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, top with the shrimp mixture, then sprinkle the yellow rice, fried cashews, dried pomegranate, fried onion, and serve immediately.
