March 5, 2016

Shrimp Chili Pilaf

Quick, easy and nutritious.  Prep your ingredients, add the masala and rice and cook on low heat!
You may use the crock pot if you like. The key to a great pilaf is slow cooking. You can use it anyway you like, as a holiday dinner or as light breakfast/lunch.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves 4
Ingredients
3 cups shrimp, cleaned, deveined and tail off
2 cups rice
4 cups of chicken/vegetable stock, or boiling water
1 cup ripe tomatoes diced
1 cup fresh/frozen peas
1 tsp ginger, finely chopped or grated
6 to 8 cloves of garlic, finely chopped or minced
1 cup onions, diced
A few sprigs of cilantro, finely chopped
Juice of 1 lime
1 tsp whole garam masala (1/2 inch cinnamon, 2 cardamoms, 4 cloves, 1 tsp fennel seeds)
1 tsp red chili powder
¼ tsp turmeric
2 Tbsp ghee/oil
Salt, to taste.


  • Rinse the rice in cold running water, then soak it in water for 20 minutes. 
  • Add ghee into a medium pan. Over medium heat, add the whole garam masala, and fennel seeds. Let them roast in ghee for a minute.
  • Stir in chopped ginger, garlic, and onions. Once they turn soft, add chopped tomato. 
  • Saute on medium-high till they are soft and pulpy. About 3 minutes.
  • Toss in the shrimp. Saute until the shrimp turn light pink. Add the powders (chili powder, turmeric and salt); Stir it around. Drain the rice and add it in, roast the entire mixture for about 5 minutes. Add in the peas.
  • To this mixture, pour 4 cups of boiling hot water or stock. Bring to a rolling boil on high for 2 minutes.
  • Add in the lime juice, then, cover the simmering mixture on low heat for the next 10-12 minutes. All the liquid should have evaporated. Test to see if the rice is flaky/cooked. If it is watery, let it stay on low heat for a few more minutes. Turn off the heat. Smear the top of the pilaf with  some ghee just before it is served. Enjoy it hot!