Do ever find yourself in a situation where you’ve just welcomed some uninvited guests and they decide to stay for lunch/dinner and all that’s left in your kitchen is last night’s leftover PB&J sandwich remnants? Well, we’ve found a delicious fix to that problem or just in case you’re craving a wholesome meal this recipe of 2 way shrimps – fried and pilaf is for you as well.
Servings: 4-5 persons
Prep Time: 20 mins
Pilaf: 30 mins
Fried Shrimp: 10 mins
300g Deveined Shrimp
3 cups Basmati rice
3 tbsp Ghee
2 tbsp Cooling oil
4 Curry leaves
2 Cinnamon sticks
2 Green Chilis
Corn Flour powder
Garam Masala powder
2 tbsp white vinegar
2 maggi soup cubes
1 tsp ginger garlic paste
- Soak 3 cups of washed rice and keep aside.
- In a large pot, add 3 tbsp ghee, 5 curry leaves, 2 one-inch sticks of cinnamon, ½ tsp black pepper, ½ cumin powder, 1 tsp turmeric, 1 tsp garam masala powder and a piece of clove. Cook in low flame until the spices are roasted.
- After the spices are heated up (be careful not to burn the spices), add chopped green chilis and coriander leaves,1 tsp ginger garlic paste and 2 maggi soup cubes. (Optional: You can also grind the coriander leaves and chilis into a paste and add the mixture to the pot).
- Once the cubes have melted, add the 3 cups of soaked and strained rice into the pot. Mix the rice with the masala and fry the rice for a minute or two. ( Make sure the masala is not burnt).
- Set the rice neatly in the pot and add warm water to the pot. The trick here is the water should be at a level where if you take a serving spoon and place it vertical in the center touching the bottom of the pot. The water level should be half the curve of the spoon.
- Now you add 1 tsp of salt. You can add less too because the soup cubes also contain salt. Cover the lid and let the rice cook.
- In another bowl, take half the shrimps and add 1 tsp turmeric, 1 cap white vinegar and a pinch of salt. Mix well. In another pan, add 1 tbsp of cooking oil. Warm it up for a minute and add the marinated shrimp.
- After cooking for a couple of minutes and when the water around the shrimp has reduced, add the shrimp to the pot of rice. (Make sure the water in the rice pot has dried up before adding the cooked shrimp)
- Mix them up and cover the pot for it to cook further until all the water has dried up.
1. In a bowl, use the remaining shrimps set aside. Add 1 tsp turmeric powder, 2 tsp chili powder, 1 tsp black pepper, 1 tsp cumin powder, 1 tbsp of corn flour ( if you want it crispy or else can be avoided) and 1 cap of white vinegar.
2. Set aside to marinate for about 5 – 10 mins and shallow fry in a skillet until its cooked. Don’t forget to flip them in order to avoid charring on one side.
And that is all. You have a main and a side. You could also whip up a raita (yogurt-based side dish) which goes well this meal. Serve and enjoy!