Even in the days when my life was less about food and more about meetings or projects, dinner was always an important part of the day. Eating out was always an option but enjoying a comforting warm meal at the end of a busy day was relaxing. Even though I was not a big foodie, cooking had always been a fun activity for me; it was like a stress buster that helped me empty my mind and get ready for the next day.
I was not very creative with cooking but I knew how to flavor a dish with spices. My most common meal for weeknights was Pulav or Pilaf. Flavored rice works as a great vehicle for any vegetable, meat or fish. Although brown rice would also work great, it’s always best to use long grain basmati white rice and cook with whole spices for the best aroma.
Few weeks back, Leanne Vogel, the author of the blog Healthful Pursuit had approached some of us requesting to keep her blog active while she was busy packing, moving and unpacking. She is adorable, friendly, approachable and has a priceless smile! She is a yogi, talks about healthy, nutritional food, loves travelling and she eats gluten free.
Recently she took a trip to India, an adventurous one I must say! Check out all the posts she wrote about her trip. She is a brave girl and she loves spicy Indian food. So, I thought why not share with her something that is hearty, flavorful, filled with aromatic spices and quick. Good for me, she loved the idea of shrimp pulav and gave a big ‘yes’ to it 🙂
My husband is not a picky eater but when it comes to seafood, he will eat only certain types of seafood and it has to be prepared in certain ways. Hence, I used cooked shrimp cause that’s what he mostly prefers. It can definitely be replaced with fresh shrimp or prawn.
While cooking with shrimp, be careful not to overcook it or else, it tastes chewy and rough. I sautéed the shrimp separately with spices, cooked the rice separately and just when rice was almost done, I mixed the shrimp with it very lightly. Then, I covered it and let it rest for about 15 minutes for the rice to get cooked completely.
The ingredient list and the direction list might make it sound like a lengthy task but trust me, it’s not. I also feel that such dishes taste more flavorful the next day. So make a lot and enjoy some leftovers the day after or make it in advance for those lazy weekend nights.
Check out the recipe at Leanne’s blog and thank you Leanne for asking. It’s always a pleasure to cook for a friend.
Shrimp Pulav
Ingredients
- 1-½ white basmati rice (long grained)
- couple handful of shrimp (cleaned with head and tail removed)
- 2 medium size potatoes (sliced lengthwise about 1.5 cm thick)
- 1 medium size tomato (thinly sliced)
- 1 red onion (thinly sliced)
- couple cloves of garlic (finely chopped)
- 1- inch ginger (finely chopped)
- ¼ cup finely chopped fresh cilantro
- ½ cup finely chopped fresh mint
- 2 tablespoons ghee (clarified butter)
- 3 cups of water
List of spices
- 1 cinnamon stick
- 2 star anise
- 2 to 3 tej pataa (dried bay leaves)
- 2 to 3 green cardamom (smashed lightly so that the seeds and pods separate)
- 2 teaspoons garam masala powder
- 1 teaspoon chili powder
- salt
Instructions
- Put the clean shrimp in a mixing bowl, season with some salt, add 1 teaspoon garam masala powder and let it marinate for about 15 minutes.
- Wash the rice and soak it in water for about 15 minutes.
- Use a deep saucepan that has a tight fitting lid and heat 1 teaspoon ghee in medium heat.
- Add cinnamon stick, star anise, cardamom and bay leaves. Let it infuse the ghee for about a minute.
- Now, add the marinated shrimp to the pan and sauté for about 5 minutes.
- Take it out from the pan and keep it aside to be used later.
- In the same pan, pour 1 more teaspoon of ghee and add ginger, garlic and sauté them.
- After about a minute, add the onions and cook until they’re golden brown in color.
- Then, add the potatoes, season with salt and cook for about 2 minutes.
- Add the tomatoes, 1 teaspoon garam masala powder, chili powder and sauté for about 2 more minutes.
- Drain the rice, add it to the pan and give it a stir.
- Season it with salt, add the chopped mint and sauté for couple more minutes.
- Next, add water, give it a mix and bring the heat to high. Once the water starts boiling, bring the heat down to medium and let it simmer until the water is almost absorbed. This should take about 15 minutes.
- Add the sautéed shrimp to the pan, lightly mix it with the rice, stop the heat and cover the pan with the lid.
- After about 10 minutes, fluff the rice using a fork.
- Add chopped cilantro and serve it warm with some cold yogurt or salad on the side.
Notes
You can make this in advance, and re-heat it in the microwave for couple of seconds before serving.
Nutrition
dixya
I totally agree with the whole idea of coming home to a cooked meal-and the shrimp pilaf looks amazing..
Sanjeeta kk
Love that dreamy first click...amazing!
anita
What a beautiful post. Photos are classic!! Rice is definitely versatile and tastes completely different with different ingredients.
Meeta
Divine! My dad makes the best chicken pulao ever and I am a huge fan of pulao/biryani & co. This one is on my list of things to make! Thanks!
Simone
Such beautiful photos as always Kankana. Love it. I used to eat pilaf a lot when I first started living on my own as it was easy and something I could manage..;) never did I have a prawn version as I was not a prawn fan at that time. Well that has all changed but love this!
indugetscooking
The pilaf looks absolutely delightful. The shrimps - plump and juicy. Love it. And so true that such dishes taste best the next day.
healthfulpursuit
Thank you for writing on HP today, Kankana! The photos you shared are breathtaking, the recipe is simple, and your writing was superb (as always). It was so fabulous working with you. Have a great week!
torviewtoronto and createwithmom
deliciously done lovely guest post
Krithi
Lovely guest post Kankana!!
Aunt Clara
Ohh, this pulls all the right strings. Lovely photos, and I have allt the ingredients for this in my kitchen. Guess what I'll have for lunch tomorrow...
Laura (Tutti Dolci)
Beautiful dish, I love shrimp and basmati rice!
erin @ yummy supper
Kankana, Can I come over for dinner;)
xo
E
Vijitha
I love shrimp biryani and more than anything I am loving the props. Where did you find that silver plate? Gorgeous gorgeous clicks sweets.
Arch
Will go check out the recipe...I make a Goan style one with coconut milk - its a really super quick and super tasty pulav with prawns..
shema george
This looks absolutely divine !! I love the spoon and the bowl !! Shrimp is my fav...and i am literally drooling here
PreeOccupied
Stunning! Aajke aamio banabo, for dinner.
Soma
silver thala bati! so beautiful and scrumptious.
Rosa
Gorgeous food and pictures! Basmati rice is so succulent.
Heading to check your guest post
Cheers,
Rosa
Deepa
I am going to faint after looking these breath taking shrimp pulao photos !! Love the silver plate..
Reem | Simply Reem
Beautiful!!!
I am loving the silver bowl n spoon.. Gorgeous!!!
Yum.. kankana, heading to check out ur guest post gal!!