Shrimp Pilaf (Shrimp Biryani)

The Background: Rice is a soul satisfying comfort food for most Asians. The typical varieties are the vegetable rice dishes or meat-rice dishes (biryani). Seafood and rice is the less common choice unless you live on the coasts of India. This dish is very delicious and you can always choose to substitute the shrimp with a vegetable or meat of your choice. The dish is very similar to the Rice Pilafs served in American restaurants.

INGREDIENTS:
1 ½ c. basmati rice, washed and dried
3 medium size onions
1 stick cinnamon
2 green cardamoms, crushed
1 ½ tsp. cumin seeds
2 cloves
1 tsp. sugar
½ tsp. peppercorns (whole black pepper)
1 lb. prawn (shrimp), cleaned and de-veined
½ tsp. chilly powder
2 tomatoes, chopped
1 ½ tsp. turmeric powder
7 cloves garlic
2 green chillies
2 boiled eggs, shelled (garnish)
Salt to taste
10 onion rings (garnish)
½ c. ghee

METHOD:
• Grind the garlic, 1 onion, green chillies, cayenne peppers, 1tsp. turmeric powder
and 1 tsp. cumin seeds into a paste. Set aside.
• Finely slice 1 onion in strips and fry in half the ghee until golden brown. Add the remaining cumin seeds, sugar, cinnamon, cardamom and peppercorns. Saute for 2-3 minutes.
• Add the rice and 3 c. of water and cook until tender. Set aside.
• Mince the remaining onion and fry in the remaining ghee until light brown. Add
the ground paste prepared in the first step to it. Cook till the fat separates. Add the remaining turmeric powder, chilly powder and the tomatoes. Cook until
the gravy has thickened.
• Add the shrimp and salt per taste. Cover and cook till the shrimps are done.
• In your serving bowl, place a layer of the rice at the bottom. Follow with a layer of the shrimp mixture. Continue by forming an alternate layer of rice and shrimps. The topmost layer should be rice.
• Garnish with onion rings and slices of the boiled eggs. Cover and keep warm.
Serve with standard salad or an yogurt salad called raita.