Green Shrimp Pulao
Green Shrimp Pulao is a vibrant and aromatic dish that combines succulent shrimp with fragrant basmati rice cooked in a cilantro-infused paste. The fresh cilantro adds a bright green color and citrusy flavor to the dish, while the pan-fried shrimp provide a delightful seafood element. This flavorful and satisfying dish is perfect for a special meal or as a unique twist on traditional rice dishes.
Cilantro, also known as coriander in some regions, is a herb that is widely used in culinary dishes around the world. Cilantro has a fresh, citrusy flavor with a hint of pepperiness. Some people describe its taste as soapy or unpleasant, which is likely due to genetic factors that make them sensitive to certain compounds in cilantro. It is a versatile herb used in various cuisines, including Mexican, Indian, Thai, and Middle Eastern. Also, it is often used fresh as a garnish or ingredient in salsas, salads, curries, and soups. Cilantro is low in calories but rich in vitamins and antioxidants. Also, it is a good source of vitamin K and vitamin C, as well as minerals like manganese. In some cultures, cilantro is used for its medicinal properties. It is believed to have anti-inflammatory, antibacterial, and digestive benefits.
Cilantro pairs well with a variety of ingredients, including seafood like shrimp. When combined with shrimp, cilantro adds a fresh and zesty flavor that complements the seafood’s natural sweetness. The combination of cilantro and shrimp is often used in dishes like ceviche, tacos, and stir-fries, where the herb’s bright flavor enhances the overall dish.
Green Shrimp Pulao is a vibrant and flavorful dish that combines the succulence of shrimp with the fragrant aroma of basmati rice, all brought together by a vibrant green cilantro paste. This dish is a celebration of fresh ingredients, with the cilantro paste lending its bright color and refreshing taste to the rice. Pan-fried shrimp add a delightful seafood twist, while spices like cumin, cardamom, cloves, and cinnamon infuse each grain of rice with layers of flavor. Perfect for a special occasion or a weeknight treat, Green Shrimp Pulao is a dish that will delight your taste buds and leave you craving more.
Ingredients and substitutes
- Basmati Rice: Basmati rice is long-grain rice that is fragrant and cooks up fluffy. Substitute with any long-grain white rice, but the texture and flavor may vary slightly.
- Shrimp: Adds protein and seafood flavor to the dish. Substitute with other seafood like prawns or fish, or with chicken for a non-seafood option.
- Cilantro Paste: Provides a fresh, vibrant flavor and green color to the dish. Substitute with a mixture of fresh cilantro and a little water blended into a paste.
- Green Chilies: Add heat and flavor. Substitute with jalapeños or serrano peppers for a similar heat level.
- Yogurt: Adds creaminess and a slightly tangy flavor. Substitute with sour cream or coconut milk for a dairy-free option.
- Spices (Cumin Seeds, Cardamom Pods, Cloves, Cinnamon Stick): Provide aromatic flavors to the dish. Use ground versions if whole spices are not available, but adjust the quantity as ground spices are more potent.
- Ghee or Oil: Adds richness and helps cook the ingredients. Substitute with butter or vegetable oil.
- Onion and Tomato: Add sweetness and acidity to balance the flavors. Use shallots or leeks instead of onions, and canned diced tomatoes if fresh ones are not available.
- Salt: Enhances the flavors of the dish. Use any type of salt according to your preference.
- Water: Essential for cooking the rice and creating the right texture. Can be substituted with vegetable or chicken broth for added flavor.
Tips for Success
- Use Fresh Ingredients: Fresh shrimp, cilantro, and other ingredients will enhance the flavor of the dish.
- Soak the Rice: Soaking the rice helps it cook evenly and ensures a fluffy texture.
- Adjust Spice Levels: If you prefer a milder or spicier dish, adjust the amount of green chilies accordingly.
- Cook Shrimp Properly: Do not overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
- Fluff the Rice: After cooking, fluff the rice with a fork to separate the grains and ensure a light texture.
- Garnish Liberally: Garnish the dish with fresh cilantro leaves and a squeeze of lemon or lime juice for added freshness.
- Serve Hot: Green Shrimp Pulao is best served hot, straight from the pan, to enjoy its flavors to the fullest.
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Frequently asked questions
Yes, you can use brown rice, but keep in mind that it will take longer to cook and may result in a slightly different texture.
es, you can prepare the cilantro paste and cook the rice ahead of time. However, it’s best to cook the shrimp just before serving to maintain their texture and flavor.
It’s not recommended to freeze this dish as the texture of the rice and shrimp may change upon thawing.
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before cooking to prevent excess moisture.
The spiciness of the dish can be adjusted by adding more or fewer green chilies. If you prefer a milder dish, you can remove the seeds from the chilies before blending.
This dish pairs well with a side of raita (yogurt sauce), salad, or a simple vegetable curry.
Fresh cilantro is recommended for this recipe as it provides a vibrant color and flavor. Dried cilantro may not offer the same fresh taste.
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Ingredients
- 1 cup (180 g) Basmati rice rinsed and soaked for 30 minutes
- ½ lb (226 g) Shrimp peeled and deveined
- ½ cup Cilantro leaves tightly packed
- 2 Green chilies chopped
- ½ inch piece of Ginger chopped
- 3-4 large Garlic cloves
- 1/2 cup Yogurt
- 1 Onion thinly sliced
- 2 tbsp Ghee or oil
- 1 tsp Cumin seeds
- 2-3 green cardamom pods
- 2-3 cloves
- 1 med cinnamon stick
- ½ tsp Salt to taste
- 2 cups Water as needed
Instructions
- Cilantro Paste – Combine cilantro leaves, green chilies, ginger, garlic, and yogurt in a blender. Blend until smooth to make a paste. Set aside. Pro tip – the quantity of cilantro used will determine the color and flavor of the finished dish.½ cup Cilantro leaves, 2 Green chilies, ½ inch piece of Ginger, 3-4 large Garlic cloves, 1/2 cup Yogurt
- Sauté – Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute. Add sliced onions and sauté until they turn golden brown. Add the prepared cilantro paste and cook for 2-3 minutes.1 Onion, 2 tbsp Ghee or oil, 1 tsp Cumin seeds, 2-3 green cardamom pods, 2-3 cloves, 1 med cinnamon stick
- Combine – Drain the soaked rice and add it to the pan. Stir well to coat the rice with the cilantro mixture.1 cup Basmati rice
- Simmer – Add 2 cups of water and salt to taste. Bring it to a boil, then reduce the heat to low, cover the pan, and let it cook for about 15-20 minutes, or until the rice is cooked and the water is absorbed.½ tsp Salt, 2 cups Water
- Pan fry shrimps – While the rice is cooking, season the shrimp with salt and any other desired spices. Heat a little oil in a separate pan over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes per side, or until they are pink and opaque.Pro tip – you can add the shrimp directly to the cooking rice, but pan frying them separately ensures they do not overcook and the rice does not become fishy.½ lb Shrimp
- Assemble – Once the rice is cooked, fluff it with a fork. Serve the rice in a plate or bowl, topped with the pan-fried shrimp.
- Garnish with fresh cilantro leaves and serve hot.
Recipe Notes
- Use Fresh Ingredients: Fresh shrimp, cilantro, and other ingredients will enhance the flavor of the dish.
- Soak the Rice: Soaking the rice helps it cook evenly and ensures a fluffy texture.
- Adjust Spice Levels: If you prefer a milder or spicier dish, adjust the amount of green chilies accordingly.
- Cook Shrimp Properly: Do not overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
- Fluff the Rice: After cooking, fluff the rice with a fork to separate the grains and ensure a light texture.
- Garnish Liberally: Garnish the dish with fresh cilantro leaves and a squeeze of lemon or lime juice for added freshness.
- Serve Hot: Green Shrimp Pulao is best served hot, straight from the pan, to enjoy its flavors to the fullest.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
