by amreen
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2 cups
basmati rice
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1 pound
shrimp, shelled and de-veined
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1 teaspoon
salt
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1/2 teaspoon
ground tumeric
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1/4 bunch
cilantro
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2
serrano chilis
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1
1 inch piece of ginger
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4
large cloves of garlic
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4 tablespoons
oil
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1
large yellow onion
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1 teaspoon
whole black peppercorns
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1
cinnamon stick, 1 1/2 inches
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1/4
stick of butter
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1/2 teaspoon
whole cloves
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10 - 12
whole green cardamom pods
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2
bay leaves
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3 cups
water
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Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.
Ask the hotline about this step!Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use.
Ask the hotline about this step!Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.
Ask the hotline about this step!Chop the onion and mint and leave to the side until needed.
Ask the hotline about this step!Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.
Ask the hotline about this step!Add the chopped onion and saute until light brown, stirring constantly.
Ask the hotline about this step!Add 1/2 of the paste and saute for another minute or two.
Ask the hotline about this step!Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
Ask the hotline about this step!Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.
Ask the hotline about this step!When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.
Ask the hotline about this step!Remove the rice from the oven. Top it with the shrimp and serve with kachumber (recipe can be found on my profile :P)
Ask the hotline about this step!I had to visit my local Bulk Barn for a few spices but I pulled this off for dinner last night and it was delightful! The rice took a little longer than expected but it was through my own mismeasurement I believe,not the recipe. I used brown basmati rice as well. Thanks!
Okay---this is just sumptuous! Pickier eat 15 year old, absolutely raved, and my daughter, the credentialed pastry chef loved it too. There is simply no beating the heavenly aromas. Rachael said she could smell it at the bottom of the driveway! I found that I really like the cardamom seeds through out the rice---kids thought it was complimentary too. I also made a brown rice version (thinking healthier, but of course it won't be if I eat the entire thing tonight, huh?)
I also must send along high-fives to my most favorite food website food52 and their insightful followers, for answering two question as I was pulling the dinner together. What a nice addition to my day this resource is. Thanks!
made this tonight - amazing. the whole house smells like cardamom and cloves, so fragrant. and the paste for the shrimp was fantastic! i paired this with wanderash's roasted curried cauliflower - an excellent pair!
I made this last night and we loved it! I add cauliflower (steamed it first and then mixed it in with the onions after they were done browning) and it was wonderful. Will definitely make this again, with and without the shrimp! Thanks
I made this for my daughter tonight. My tolerance for spicy found it to be perfect hers found it a little to much so. So next time I make it for her, one of the serranos will lose the pith and seeds. I loved the cardamom in the rice and maybe didn't put in enough cinnamon but it still had a wow factor off the charts! great recipe looking forward to fine tuning it to suit my tastes, highly recommended, will make again especially for the delicious fragrance that permeates the house when making.
Made this at the cottage - and the wonderful aromas had the neighbours coming over; or casually dropping by.....! It was a huge hit - I threw in some extra veggies (only way i can sneak then in)....Thank you Amreen for the wonderul recipe - it definitey is a keeper!
Made this tonight. It was not only amazingly delicious, it was very fun to make. We didn't happen to have serranos so I had to leave them out. But my daughter (who usually hates spices/herbs) "I like it because of the spices". Essentially, a miracle. A big huge thanks to your dad!
wow thats awesome! i never thought this would be a kid friendly dish ... goes to show you how much our culture's palates are changing ... will pass the word on to my pops :D
I just made this for the second time for my family and we all loved this dish. Even my fussy eater 13 y.o. daughter gobbled it up and didn't pick out the onions. Quite a success for our household meals. I just love your site and continue to tell all my friends at work about your site and of course I pass on my favourite recipes.
I taught at a middle school for a long time and the kids would always wrinkle their noses at my lunch ... but once they tried it it was always Ms. Karmali when are you bringing meeee lunch :P There definately is something to say about the appeal of all things exotic!
Made this last night and it was not only fun to put together but tasted like nothing I've ever made before. The smells got raves and we felt like we'd been transplanted to some exotic place. Just love to make food a few hours before dinner. I can sneak bites when I'm starving at 5 pm. Just re warm and serve after sharing a glass of wine with my husband after he arrives home at 7:30. Thank you for the fantastic recipe.
P.S. loved the very few dishes to wash too!
Im a big fan of the minimal dishes too!!! I love how this recipe is super simple but appears to be so fancy!
I made this last night for a dinner party - I totally screwed up the recipe - but is was still a huge hit. For some reason I thought the order of the instructions was to make sure the rice was finished at the same time as the shrimp - so I did everything out of order.
Here's what I did: I baked the rice as instructed, in a cast iron pot. However, I only baked it with the butter and the mint. Later, when I realized my mistake, I mixed in a bit of the chili paste with the rice and let it sit in the pot - which was still hot - so it cooked a bit into the rice. It had a delicate, slightly spicy flavor.
Oh - also, I used about 3/4 of a jalepeno pepper because that's all they had at the market. They are less spicy than serranos, but the spiciness level was just fine for me.
Meanwhile I sauteed the onions and all the wonderful spices and then I added the shrimp to this mix and sauteed it all together for about 10 minutes. The shrimp had an amazing flavor. We ate with the rice on the side.
End of the story - the spices are so wonderful and well balanced, I don't you can mess this dish up!
Thanks Amreen!
I made this tonight and it was fabulous! For a variety of reasons, I needed a one-dish meal for the family tonight, so I added a few vegetables -- I diced two carrots and added them with the onion, and added frozen petite peas when cooking the shrimp (along with the juice of half a lime). I was short on time, so I boiled some water in a tea kettle while I was chopping the vegetables and aromatics. I added the rice to the onion mixture and stirred it to coat it well, as one would do with a risotto. Then I poured the boiling water over it, adding a bit extra because some went up in steam immediately upon hitting the pan. I then stirred in the butter and salt, and covered it immediately, to take advantage of the steam I was creating. I also added just a touch of cumin (ground) with the other spices, and passed some chopped, toasted cashews as a garnish, just for fun. I didn't have the recipe with me in the kitchen, so I forgot to add the mint, but it still tasted great as it was. Definitely a keeper! And so quick, too. Thank you for posting it.
I love the sharing and improvising that is going on Antonia! many blessings to you and your family on this new year :D
was expecting great things from this recipe. the ingredients/techniques looked solid and tantalizing. but i was disappointed. the house smelled fantastic...even the next day. but i felt the dish was a let down. a lot of great stuff, for me and my family, turned out to be a little lacking in flavor when finished. don't get me wrong; we will eat all the leftovers. but i won't be cooking it again. and a question: is the cook supposed to remove all the solid material from the rice prior to serving or does everyone pick it out of their mouth while eating? is their some Indian protocol of which I'm unaware?
hey there ... sorry the dish didn't work out for you ... would you alter it in any way? also no there is no indian protocol ... just good old fashioned being careful of what you eat ... cloves are actually a great digestive and while they pack a punch they can be eaten whole :D
Maine shrimp have just come into season here - I can't wait to try them in this dish :)
oh wow ... lucky you! let me know how it turns out ... im banished to the world of frozen fish ... i am sure yours is going to be amazing!
Congratulations for the prize. Fantastic recipe and thank you for sharing your talent.
Made this for dinner tonight and it was another Food 52 hit. Great flavors and it smelled divine. My husband said he knew it was going to be a good meal as soon as he stepped off the elevator and smelled the aromas drifting down the hall from our apartment. I used brown basmati rice so I let it cook for about an hour.
Haha thats why i love cooking indian food ... the smell alone will make anyone happy! I love the brown rice idea ... did you pair it with any other dishes? thanks for sharing :D
The Brown Basmati turned out well - it was all I had in the pantry. This was the sole dish last night as I got stuck at work late; however, I think this would be a great dinner party dish paired with a bunch of other Indian inspired dishes!
can't wait to try the recipe. love your dishes so far. thank you for sharing the gifts of cooking skills, good food and feeding others. much respect.
I have been eating her recipes for ten years strong!
SOOOoooo good!
This looks amazing and can't wait to try it. The combination of spices and herbs that you have married together for this dish look so enticing. And my new favorite spice is cardamon - so I've been on the hunt for good recipes incorporating it. I have a house party coming up over the holidays and plan to put this on the menu! Thanks!
Thanks Suzanne, I am so with you in your love for cardamom ... a couple days ago i made a simple desert with bannannas sauteed in butter and cardamom ... put that on some vanilla ice cream for pure bliss! I would love to hear any recipes that you have found too! Have fun at your party!
looks like a great weekend or company meal, thanks!
ha ... i made it the other weekend ... for company ... they loved it :P
I will be trying this one soon!
you can easily substitute the butter for a vegan margarine to make this healthier ... enjoy :D
We have a wonderful little Indian market just up the street, and I've been dying to work with the wonderful ingredients they sell. I'll be trying this for sure.
This looks delicious...it took me a long time to accumulate all the spices necessary to make dishes like this, but I think at this point I do have them all...yum!
winnie have you ever tried cardamom in fruit pies? it adds an amazing aroma and taste! I love it in peach cobbler!
that sounds wonderful...I made roasted vegetables with cardamom as one of my Thanksgiving side dishes- heavenly
Oh, this looks heavenly! My sons, who adore shrimp, will love this.
If you were having a party to which vegetarians were coming, you could easily prepare some toasted cashews in a separate pan to use instead of the shrimp for them. I made something similar to this last night, using cumin instead of the sweet spices, and because I was a bit hurried and wanted a one-pot dinner, threw some leftover brussels sprouts on top of the pilaf simply to steam for a few minutes before serving. I am really looking forward to trying this one, soon!!
I love the cashew idea antonia ... and so do all my vegetarian friends!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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Made this for dinner tonight and it might be the best rice dinner I've ever made. Ever. Thanks so much for this recipe! Can't wait for leftovers tomorrow :-)