MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Pullao
Categories: Seafood, Herbs, Chilies, Vegetables, Herbs
Yield: 6 Servings
3 tb Cilantro; fine chopped,
- more for garnish
1 tb Lemon juice; more to taste
1 ts Ground turmeric
1 ts Garam masala
1 1/2 ts Fine salt; more to taste
1 Fresh hot green chile;
- thin sliced
4 tb Neutral oil
1 lb Large (U-25) shrimp; peeled
1 md Yellow onion; halved,
- thinly sliced
2 c Basmati rice
4 tb Unsalted butter
In a small bowl, combine 1 tb warm water, cilantro, lemon juice,
turmeric, garam masala, 1/2 ts salt, and the green chile.
Heat 2 tb oil in a 10" skillet over medium-low. Pour the contents
of the small bowl into the skillet and cook, stirring, for 2 to
3 minutes. Add the shrimp and cook with the spices over medium heat
until the shrimp turn pink and are almost cooked through, 2 to
4 minutes.
With a slotted spoon, transfer the shrimp to a bowl, leaving the
sauce behind. Pour 1 cup water into the skillet and scrape up
anything stuck on the pan. Turn off heat and reserve.
In a heavy-bottomed, 3 to 4 qt Dutch oven or pot, heat remaining
2 tb oil over medium. Add onion and cook until the edges begin to
turn golden brown, 3 to 4 minutes. Add the rice, 2 cups water, 1 ts
salt, and the liquid from the skillet. Stir and bring to a boil,
then cover and reduce heat to very low. Cook for 25 minutes.
Remove the lid and use a fork to stir in the shrimp. Cover and cook
until the shrimp and rice are tender, about another 10 minutes.
Stir in butter until melted and the rice is coated. Taste and add
more salt or lemon juice if needed. Top with more chopped cilantro
and serve.
Recipe from: Madhur Jaffrey
Adapted by: Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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