Coconut Shrimp Pulao Coconut Shrimp Pulao Recipe Mom’s Secret Recipes

Coconut Shrimp Pulao is a light and simple dish with a subtle flavor and delicious taste. It is made with minimal ingredients and no spice powder so as not to overwhelm the taste and taste of the shrimp. The warm, woodsy scent of all the spices combined with the soothing and comforting sweetness of the coconut milk and shrimp flavor transform this dish into a deliciousness… something you would crave.

Here is the prescription:

Ingredients:
1 pound shrimp
1/2 cup basmati rice
1/4 cup cooking oil
1/2 can coconut milk
1 large onion sliced
1 heaped teaspoon of ginger garlic paste
4-6 green chili peppers
a few mint leaves
1/4 cup chopped cilantro
5 green cardamoms
2 black cardamoms
5 cloves
a pinch of black cumin seeds (Shah Zeera)
1×2″ cinnamon stick

Instructions:

1. Clean, wash, devein the shrimp and season with salt. Grind equal amounts of ginger and peeled garlic cloves into a paste. Clean, wash and soak the basmati rice and set everything aside.
2. Heat the cooking oil in a sauce pan. Add the whole spices (black and green cardamom, cinnamon stick, cloves and Shah Zeera seeds) followed by the sliced ​​onions.
3. Fry the onions over medium heat until golden brown.;
4. Meanwhile, add 1/2 can of coconut milk to a saucepan over medium heat and bring to a boil. Add the green chillies and then the ginger garlic paste. Fry well, sprinkling some water over it so that it doesn’t stick to the pan.
5. Add the cleaned shrimps, mix well with the onion masala and cook until they turn pink. Add some chopped ginger and turn off the flame.
6. Meanwhile, cook soaked basmati rice in a large pot of water. Add salt and when it is 3/4 done, remove from heat and drain every last drop in a colander.
7. Layer the prawn masala over the steamed basmati rice. Pour the cooked coconut milk over it and top with chopped coriander.
8. Close the lid and steam on low for 10 minutes.
9. After 10 minutes, open the lid and slowly and gently mix the rice, scooping it out from the bottom and sides.
10. Serve hot with a sparkling salad and grilled vegetables. I served it with green mango radish salad and grilled zucchini. Enjoy!

Notes:

1. Do not overcook the shrimp. Once it turns pink, remove from heat.
2. If you want, you can add some more coconut milk, but only before steaming the pulao.
3. Use pure coconut milk extract. There are some brands of coconut milk, including the Aroy-D brand, that do not have any added preservatives. Therefore, please check the ingredients before purchasing. The pure coconut taste is lost due to the preservatives.

Recipe