Coconut Shrimp Pulao Recipe

Coconut Shrimp Pulao is a light and simple dish with a subtle flavour and delicious taste. It is made with minimal ingredients and no powdered spices so as not to over power the shrimp flavour and taste. The warm, woody fragrance of the whole spices combined with the soothing and calming sweetness of the coconut milk along with the shrimp flavour transforms this dish into deliciousness………something you’d yearn for.

Here is the recipe:

Ingredients:
1 lb shrimp
1/2 cups basmati rice 
1/4 cup cooking oil
1/2 a can of coconut milk
1 large onion sliced
1 heaped tsp ginger garlic paste
4 -6 green chillies
a few mint leaves
1/4 cup cilantro chopped
5 green cardamoms
2 black cardamoms
5 cloves
a pinch of black cumin seeds (shah zeera)
1×2″ cinnamon stick

Instructions: 

1. Clean, wash and devein the shrimp and season them with salt. Grind equal amounts of ginger and peeled garlic cloves to make 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 cardamoms, cinnamon stick, cloves and shah zeera seeds) immediately followed by sliced onions. 
3. Sauté the onions on medium heat until golden brown.;
4. Meanwhile empty 1/2 the can of coconut milk into a sauce pan on medium heat and let it come to a boil. Add the green chillies then ginger garlic paste. Sauté well while sprinkling some water so it does not stick to the pan. 
5. Toss in the cleaned shrimp and mix well with the onion masala and cook till they just turn pink. Throw in some chopped ginger and switch off the flame.
6. Meanwhile boil soaked basmati rice in a big pot of water. Add salt and when it is 3/4th done remove from stove and drain in a strainer to the last drop. 
7. Layer the shrimp masala over the steamed basmati rice. Pour the boiled coconut milk over it and top with chopped cilantro.
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 by scooping out from the bottom and sides. 
10. Serve hot with a tongue tingling salad and grilled vegetables. I served it with green mango and radish salad and grilled zucchini. Enjoy!

Notes:

1. Do not over cook the shrimp. Remove from the stove as soon as it turns pink.
2. You can add a little more coconut milk if you like, but only before steaming the pulao.
3. Use pure coconut milk extract. There are a few brands of coconut milk including the Aroy-D brand which do not have any preservatives added. So please check the ingredients before purchasing. The pure coconut flavour is lost because of the preservatives. 

Recipe

Coconut Shrimp Pulao Recipe

Author: Fouzia

Coconut Shrimp Pulao is a light and delicious meal with the subtle flavours of shrimp and coconut milk. It is a simple recipe which is quick and easy to make.

Course Main Dish

Cuisine Canadian

Ingredients

  

• 1 lb shrimp
• 2 cups basmati rice
• 1/4 cup cooking oil
• 1/2 can coconut milk
• 1 onion onion large, sliced
• 1 tsp ginger garlic paste heaped
• 4-6 green chillies
• 1/4 cup cilantro chopped
• 5 green cardamoms
• 2 black cardamoms
• 5 cloves
• a pinch of black cumin seeds (shah zeera)

Instructions

 

• Clean, wash and devein the shrimp. Grind equal amounts of ginger and peeled garlic cloves to make a paste. Clean wash and soak the basmati rice and set everything aside.
• Heat the cooking oil in a sauce pan. Add the whole spices (black and green cardamoms, cinnamon stick, cloves and shah zeera seeds) immediately followed by sliced onions.
• Sauté the onions on medium heat until golden brown.;
• Meanwhile empty 1/2 the can of coconut milk into a sauce pan on medium heat and let it come to a boil. Add the green chillies then ginger garlic paste. Sauté well while sprinkling some water so it does not stick to the pan.
• Toss in the cleaned shrimp and mix well with the onion masala and cook till they just turn pink. Throw in some chopped ginger and switch off the flame.
• Meanwhile boil soaked basmati rice in a big pot of water. Add salt and when it is 3/4th done remove from stove and drain in a strainer to the last drop.
• Layer the shrimp masala over the steamed basmati rice. Pour the boiled coconut milk over it and top with chopped cilantro.
• Close the lid and steam on low for 10 minutes.
• After 10 minutes, open the lid and slowly and gently mix the rice by scooping out from the bottom and sides.
• Serve hot with a tongue tingling salad and grilled vegetables. I served it with green mango and radish salad and grilled zucchini. Enjoy!

Notes

 

1. Do not over cook the shrimp. Remove from the stove as soon as it turns pink.
2. You can add a little more coconut milk if you like, but only before steaming the pulao.
3. Use pure coconut milk extract. There are a few brands of coconut milk including the Aroy-D brand which do not have any preservatives added. So please check the ingredients before purchasing. The pure coconut flavour is lost because of the preservatives. 

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