Ingredients:
Rice – 1 ½ cup
Shrimp – 1 lb
Ghee – 2-3 tbsp
Onion – 1 big, sliced
Ginger – 1”
Garlic – 4-5 cloves
Coriander powder – 1 tbsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Sugar - 1 tsp
Lemon juice - 1 tbsp
Black cumin seeds – ¼ tsp
Freshly chopped coriander leaves – 2 tbsp
For masala:
Black pepper corns – 10-12
Cloves – 3-4
Cardamom – 2-3
Cinnamon – 1” stick
Bay leaf – 1
Cumin seeds – 1 tbsp
Cooking procedure:
Wash the rice till the water runs clear. Drain the water using colander and let the rice sit in colander till you prepare the other ingredients. Wash the shrimp, drain the water and add ½ tsp turmeric powder, ½ tsp salt and keep aside. Grind ginger, garlic and coriander leaves to a fine paste. Grind all the ingredients for masala into a fine powder. I use coffee grinder to grind the spices. Boil 3-4 cups of water.
Heat the ghee in a big skillet. I use deep skillets to cook rice so that they get even heat and rice is also fluffy. Then add the onion and fry on medium heat till they become golden brown. Then add the ginger garlic paste and sauté for a minute. Then add the coriander powder, turmeric powder, red chili powder, salt, sugar and sauté till the oil separates. Then add the shrimp, lemon juice and mix well. Let it cook for a minute. Then add the rice, black cumin seeds and masala powder. Mix everything and add the boiling water. Let the rice boil for 5 minutes and then cover it, reduce the flame to medium or low and let cook till the rice becomes tender. Half way through the cooking of rice, sprinkle some cold water over the pulav, again cover it and continue cooking. Do this for aleast two times and you will see the rice puff. Finally garnish with fresh chopped coriander leaves and lemon. Serve with radish salad.
Rice – 1 ½ cup
Shrimp – 1 lb
Ghee – 2-3 tbsp
Onion – 1 big, sliced
Ginger – 1”
Garlic – 4-5 cloves
Coriander powder – 1 tbsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Sugar - 1 tsp
Lemon juice - 1 tbsp
Black cumin seeds – ¼ tsp
Freshly chopped coriander leaves – 2 tbsp
For masala:
Black pepper corns – 10-12
Cloves – 3-4
Cardamom – 2-3
Cinnamon – 1” stick
Bay leaf – 1
Cumin seeds – 1 tbsp
Cooking procedure:
Wash the rice till the water runs clear. Drain the water using colander and let the rice sit in colander till you prepare the other ingredients. Wash the shrimp, drain the water and add ½ tsp turmeric powder, ½ tsp salt and keep aside. Grind ginger, garlic and coriander leaves to a fine paste. Grind all the ingredients for masala into a fine powder. I use coffee grinder to grind the spices. Boil 3-4 cups of water.
Heat the ghee in a big skillet. I use deep skillets to cook rice so that they get even heat and rice is also fluffy. Then add the onion and fry on medium heat till they become golden brown. Then add the ginger garlic paste and sauté for a minute. Then add the coriander powder, turmeric powder, red chili powder, salt, sugar and sauté till the oil separates. Then add the shrimp, lemon juice and mix well. Let it cook for a minute. Then add the rice, black cumin seeds and masala powder. Mix everything and add the boiling water. Let the rice boil for 5 minutes and then cover it, reduce the flame to medium or low and let cook till the rice becomes tender. Half way through the cooking of rice, sprinkle some cold water over the pulav, again cover it and continue cooking. Do this for aleast two times and you will see the rice puff. Finally garnish with fresh chopped coriander leaves and lemon. Serve with radish salad.
RADISH KOSHIMBIR (SALAD)
Ingredients:
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Radish (daikon) – 1 cup, grated
Green chilies – 2-3
Coriander leaves – 1 tbsp, chopped
Lemon juice – 1 tbsp
Sugar – 1 tsp
Salt
Cooking Procedure:
Mix all the above ingredients in a medium bowl. Cover the bowl with plastic wrap and keep aside for the flavors to combine. On hot days, I prefer to keep the salad in refrigerator.
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