Shrimp Pulav

Ingredients

• 1½ (unit not specified)long-grain white basmati rice
• A couple of handfulsshrimp, cleaned with heads and tails removed
• 2 mediumpotatoes, sliced lengthways about 1.5 cm thick
• 1 mediumtomato, thinly sliced
• 1red onion, thinly sliced
• A couple of clovesgarlic, finely chopped
• 2.5 cmginger, finely chopped
• 15 g (¼ cup)fresh coriander, finely chopped
• 30 g (½ cup)fresh mint, finely chopped
• 30 ml (2 tablespoons)ghee
• 710 ml (3 cups)water
• 1cinnamon stick
• 2star anise
• 2–3tej patta (dried bay leaves)
• 2–3green cardamom pods, lightly crushed
• 2 teaspoonsgaram masala
• 1 teaspoonchilli powder
• To tastesalt

Instructions

1. 1

   Marinate the shrimp

   Put the cleaned shrimp in a bowl, season with some salt and 1 teaspoon of garam masala, then leave to marinate for about 15 minutes.

2. 2

   Soak the rice

   Wash the rice and soak it in water for about 15 minutes.

3. 3

   Heat the ghee

   Warm 1 teaspoon of ghee over a medium heat in a deep saucepan with a tight-fitting lid.

4. 4

   Infuse the spices

   Add the cinnamon, star anise, cardamom and bay leaves. Let them infuse the ghee for about 1 minute.

5. 5

   Sauté the shrimp

   Add the marinated shrimp and sauté for about 5 minutes.

6. 6

   Set shrimp aside

   Remove the shrimp from the pan and set aside to add later.

7. 7

   Cook ginger and garlic

   Add 1 more teaspoon of ghee to the same pan, then add the ginger and garlic and sauté.

8. 8

   Brown the onion

   After about 1 minute, add the onion and cook until golden brown.

9. 9

   Cook the potatoes

   Add the potatoes, season with salt and cook for about 2 minutes.

10. 10

    Add tomato and spices

    Add the tomato, the remaining 1 teaspoon of garam masala and the chilli powder. Sauté for about 2 minutes.

11. 11

    Stir in rice

    Drain the rice, add it to the pan and stir.

12. 12

    Season with mint

    Season with salt, add the chopped mint and sauté for a couple more minutes.

13. 13

    Simmer the rice

    Add the water and mix. Turn the heat to high and, once the water boils, reduce it to medium. Simmer until the water is almost absorbed, about 15 minutes.

14. 14

    Rest with shrimp

    Add the sautéed shrimp and fold it lightly through the rice. Turn off the heat and cover the pan with its lid.

15. 15

    Fluff the rice

    After about 10 minutes, fluff the rice with a fork.

16. 16

    Garnish and serve

    Scatter over the chopped coriander and serve warm with cold yoghurt or salad on the side.

What is shrimp pulav?

Pulav, also called pulao, is a South Asian rice dish cooked with aromatics and spices. This version brings together shrimp, potatoes, basmati rice and fresh herbs in one pan.

Whole spices scent the ghee, while the shrimp are cooked separately before being returned at the end. That order helps keep them from simmering throughout the rice's cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 23g protein, 69g carbs, 12g fat.

Most of the carbohydrate comes from the basmati rice and potatoes; ghee provides most of the fat, while shrimp contributes protein. For a more balanced plate, serve a generous salad or vegetables alongside the pulav.

The rice and water

Soaked rice: washing and soaking the grains for about 15 minutes prepares them for the simmer and helps them cook evenly.

Water level: the method adds 3 cups of water and simmers until it is almost absorbed. The listed rice quantity has no unit, so check the rice as it cooks and avoid stirring it repeatedly.

Build the spice base

Whole spices: cinnamon, star anise, cardamom and bay leaves briefly infuse the ghee before the shrimp go in. Lightly crush the cardamom so its flavour can escape into the fat.

Aromatics: ginger, garlic and onion cook after the shrimp are removed, followed by tomato, garam masala and chilli powder. Let the onion turn golden before adding the potatoes.

Cook the shrimp gently

Marinade: salt and 1 teaspoon of garam masala season the shrimp during their 15-minute rest.

Separate cooking: sauté the shrimp for about 5 minutes, then lift them out. Return them only once the rice has simmered; the covered 10-minute rest finishes the dish without prolonged direct heat.

Check the texture

Potatoes: the method gives them about 2 minutes before the tomato and rice go in, then they continue cooking in the simmer. Cut them to the stated thickness so they cook through in that time.

Rice: simmer until the water is almost absorbed, then cover off the heat for about 10 minutes. Fluff gently with a fork to separate the grains without breaking them up.

When to serve it

The stated cooking time is 55 minutes, including the rice soak and shrimp marinade. You can use those resting periods to prepare the sliced vegetables and chopped herbs.

Serve the pulav warm with cold yoghurt or salad, as suggested in the method. A crisp salad offers a fresh contrast to the soft rice and potatoes.

Recipe notes & tips

• Keep the lid close at hand so the rice can be covered as soon as the heat is turned off.
• Soak the rice and marinate the shrimp during the same 15-minute window.
• Use a deep pan with a well-fitting lid, as the method relies on a covered rest.
• Stir the rice gently after adding it so the grains stay intact.
• Remove whole spices before serving if you prefer not to encounter them on the plate.

Variations

• Adjust the heat: use less chilli powder for a milder pulav.
• More herbs: add extra chopped mint or coriander at serving time.
• Add vegetables: include peas with the potatoes for another vegetable in the rice.
• Change the seafood: use cleaned pieces of firm fish in place of shrimp, adjusting cooking to suit the fish.
• Yoghurt on the side: serve with plain yoghurt to complement the spices.

Common mistakes to avoid

• Overcooking the shrimp: remove them after the stated sauté and return them only for the covered rest.
• Skipping the soak: wash and soak the rice for about 15 minutes as directed.
• Burning the aromatics: keep the heat at medium while cooking the ginger, garlic and onion.
• Adding the rice too early: wait until the potatoes and tomato have had their stated cooking time.
• Fluffing too soon: leave the covered pan off the heat for about 10 minutes before using a fork.

How to store

Refrigerate leftovers in a covered container once cooled, and use within 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions