- Wash rice, cover with water, soak for 30 minutes, drain & set aside.
- For the shrimp broth, place the shrimp shells in 4 cups water, boil and reduce till 3 cups broth remain.
- Heat oil over medium-high heat and saute shrimp just until pink.
- Remove shrimp from oil, toss with tandoori spices and set aside.
- In the same oil, stir-fry sliced onions and garlic until onions turn translucent.
- Place palao/biryani spice mix in a tea strainer, sprinkle over onions in pan and stir well.
- The strainer will retain the whole garam masala bits so package these into a tea ball infuser or tie in cheese cloth.
- Stir-fry drained rice with the onions, garlic and spices until rice turns white. Do not allow rice to brown
- Add hot water or shrimp broth, stir and drop the tea ball infuser into the pan.
- Bring contents of pan to a boil, cover and simmer over lowest heat for 25 minutes.
- Add shrimp and peas to pan, fluff with fork and leave covered for half an hour.
- Remove tea ball infuser, transfer to a serving dish and garnish with fried onions & hard-boiled eggs before serving.
Monday, October 21, 2013
Shrimp & Peas Pilaf
1 lb. shell-on shrimp, peeled and deveined
2 cups Basmati rice, washed, soaked and drained
4 Tbsp. vegetable oil
2 onions, sliced
6 cloves garlic, diced
1 cup frozen peas
2 Tbsp. Shan Palao/Biryani spice mix
1 tsp. Shan Tandoori masala
2 Tbsp. deep fried onions
3 cups hot water or shrimp broth
salt to taste
2 hard-boiled eggs, quartered