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Authentic Indian shrimp and rice dish.
Shrimp Pulauw
Shrimps (shelled and washed) 2 lbs
Rice(Basmati)4 cups
Cooking oil 1 cup
Onions (thinly sliced) 2 cups
Ginger(minced) I Tsp
Garlic(minced 1 Tsp
Yogurt (plain) 1 cup
Salt (divided) 4 tsp
Ground Cinnamon 1tsp
Ground Cardamom 1 tsp
Ground cloves 1tsp
Ground Black Cumin 1tsp
Cinnamon Sticks 2
Bay leaves 4-5
Saffron 1 tsp soaked in a cup of
hot milk
Cilantro chopped 1 cup
Chutney (sauce)
Cilantro bunch
Green Serrano Chilies 3-4
Cumin seeds 1 tsp
Salt 1 tsp
Water 2 Tbsp
Yogurt 2 cups
Heat a 3 quart pan on a stove. Add oil and onions. Sauté onions until they turn light brown. Add ginger, garlic and salt (2 tsp). Stir it for 4-5 minutes. Add shrimps and yogurt to the onion mixture. Keep cooking on medium heat until all the water evaporates. About 15-20 minutes. Stir it regularly. Add all the spices and cilantro to the shrimp mixture and mix it well and turn the stove off.

Boil 15-20cups of water with bay leaves, salt (2 tsp) and cinnamon sticks in a large pan. When the water is boiling vigorously, add washed rice to the pot and bring it to a boil. Drain the water completely by using a colander.

In a roasting pan (like a turkey pan) make layers of rice, shrimp mixture and then rice. Discard the bay leaves and cinnamon sticks. On the top rice layer sprinkle the saffron milk. Cover the pan with an aluminum foil. Press the foil to the sides of the pan and bake it at 365 degree Fahrenheit for 30 minutes. Then turn the oven off and leave the pan inside the oven for another 15 minutes,

Remove the pan and mix the rice well before serving.

Chutney: Grind the first five ingredients in a blender and add it to the yogurt and mix it well.

Servings: 10-15

Nutritional information per serving

No nutrition information available

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