Spiced Shrimp and Rice Bowl — Shrimp Pulao Bowl
A weekday one-pot pulao of basmati rice cooked with shrimp, peas, and warm whole spices, finished with fresh coriander and a lemon wedge.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat shrimp dry, toss with 0.5 tsp salt, 0.5 tsp turmeric, black pepper, and lemon juice; set aside. Rinse and soak basmati rice 5 minutes, drain. Slice onions thinly, chop tomato finely, crush cardamom pods, slit green chillies lengthways. Measure all spices and liquids.
Bloom
Heat ghee and oil in a heavy saucepan over medium heat. Add bay leaves, cardamom, cinnamon, cloves, and cumin seeds; sizzle 30 seconds until aromatic. Add sliced onions, cook 4-5 minutes stirring until edges turn golden.
Build 1
Add ginger-garlic paste and green chillies, cook 30 seconds until raw smell fades. Add chopped tomato, kashmiri chilli powder, ground coriander, remaining turmeric, and remaining salt. Cook 90 seconds on medium, mashing tomato, until oil beads.
Build 2
Add drained rice and frozen peas, toss 30 seconds to coat in masala. Pour in water, bring to boil over high heat, then reduce to low. Cover tightly, cook 8-9 minutes without lifting lid.
Steam
Quickly lift lid, lay shrimp in a single layer on top of rice, replace lid immediately. Cook 3-4 minutes on low until shrimp curl tightly and reach 145°F internal temperature.
Rest and plate
Remove pan from heat, rest covered 3 minutes. Stir in garam masala, gently fluff rice with a fork, mix shrimp and peas through. Garnish with mint and coriander; serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.