Shrimp Pulauw

Authentic Indian shrimp and rice dish.




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 teaspoon Ground Cinnamon 1teaspoon Ground Cardamom 1 teaspoon Ground cloves 1teaspoon Ground Black Cumin 1teaspoon Cinnamon Sticks 2 Bay leaves 4-5 Saffron 1 teaspoon soaked in a cup of hot milk Cilantro chopped 1 cup Chutney (sauce) Cilantro bunch Green Serrano Chilies 3-4 Cumin seeds 1 teaspoon Salt 1 teaspoon Water 2 Tbsp Yogurt 2 cups

Nutritional information

No nutrition information available


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 teaspoon). 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 teaspoon) 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.