Ingredients
1 cup (180 g) Basmati rice rinsed and soaked for 30 minutes, ½ lb (226 g) Shrimp peeled and deveined, ½ cup Cilantro leaves tightly packed, 2 Green chilies chopped, ½ inch piece of Ginger chopped, 3-4 large Garlic cloves, 1/2 cup Yogurt, 1 Onion thinly sliced, 2 tbsp Ghee or oil, 1 tsp Cumin seeds, 2-3 green cardamom pods, 2-3 cloves, 1 med cinnamon stick, ½ tsp Salt to taste, 2 cups Water as needed
Instructions
– Cilantro Paste – Combine cilantro leaves, green chilies, ginger, garlic, and yogurt in a blender. Blend until smooth to make a paste. Set aside.
– Sauté – Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute. Add sliced onions and sauté until they turn golden brown. Add the prepared cilantro paste and cook for 2-3 minutes.
– Combine – Drain the soaked rice and add it to the pan. Stir well to coat the rice with the cilantro mixture.
– Simmer – Add 2 cups of water and salt to taste. Bring it to a boil, then reduce the heat to low, cover the pan, and let it cook for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
– Pan fry shrimps – While the rice is cooking, season the shrimp with salt and any other desired spices. Heat a little oil in a separate pan over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes per side, or until they are pink and opaque.
– Assemble – Once the rice is cooked, fluff it with a fork. Serve the rice in a plate or bowl, topped with the pan-fried shrimp. Garnish with fresh cilantro leaves and serve hot.