Monday, June 27, 2011



INGREDIENTS:    ( serves  4-5 )

2  cups  basmati rice
2-3  tbsp  corn oil
1  large  onion, sliced
3-4  cloves garlic, minced
1  tbsp fresh ginger, minced
1-2  medium green chillies, sliced
500  g shrimp, peeled, divined
2 tsp salt
1/4   black pepper
1  tsp coriander, ground
1 tbsp  curry powder
1  tsp cardamom
1/2  tsp  crushed chilies
1/2  tsp paprika
1/2  turmeric
1  large  tomato, peeled, chopped
1/2  cup  chopped parsley
3  cups water

  • Rinse rice, cover with warm water, and add one tbsp salt. Soak for 15 minutes.
  • Heat oil in pot over medium heat. Add sliced onions and saute until golden. Stir in garlic, ginger and green chillies, Cook until garlic is soft.
  • Stir in shrimp and cook for 10 minutes over medium heat.
  • Add salt, pepper, coriander, curry powder, cardamom, chillies, paprika, and turmeric. Stir well. Add tomatoes and parsley and mix to combine.
  • Strain rice and add to the pan.  Add water. Increase heat and bring to a boil. Cover, reduce heat and simmer for 25- 30 minutes. Until all the water is absorbed and rice is cooked. Serve hot.

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