Shrimp Pullao

 

INGREDIENTS

Yield:6 servings

• 3tablespoons finely chopped cilantro, plus more for garnish
• 1tablespoon lemon juice, more to taste
• 1teaspoon ground turmeric
• 1teaspoon garam masala
• 1½teaspoons fine sea salt, more to taste
• ½ to 1fresh hot green chile, such as serrano or bird’s-eye, thinly sliced
• 4tablespoons neutral oil (such as grapeseed or safflower)
• 1pound large shrimp, peeled
• 1medium yellow onion, halved and thinly sliced
• 2cups long-grain rice (preferably basmati)
• 4tablespoons unsalted butter

PREPARATION

1. Step 1

   In a small bowl, combine 1 tablespoon warm water, cilantro, lemon juice, turmeric, garam masala, ½ teaspoon salt and the green chile.

2. Step 2

   Heat 2 tablespoons oil in a 10-inch skillet over medium-low. Pour the contents of the small bowl into the skillet and cook, stirring, for 2 to 3 minutes. Add the shrimp and cook with the spices over medium heat until the shrimp turn pink and are almost cooked through, 2 to 4 minutes.

3. Step 3

   With a slotted spoon, transfer the shrimp to a bowl, leaving the sauce behind. Pour 1 cup water into the skillet and scrape up anything stuck on the pan. Turn off heat and reserve.

4. Step 4

   In a heavy-bottomed, 3-to-4-quart Dutch oven or pot, heat remaining 2 tablespoons oil over medium. Add onion and cook until the edges begin to turn golden brown, 3 to 4 minutes. Add the rice, 2 cups water, 1 teaspoon salt, and the liquid from the skillet. Stir and bring to a boil, then cover and reduce heat to very low. Cook for 25 minutes.

5. Step 5

   Remove the lid and use a fork to stir in the shrimp. Cover and cook until the shrimp and rice are tender, about another 10 minutes. Stir in butter until melted and the rice is coated. Taste and add more salt or lemon juice if needed. Top with more chopped cilantro and serve.