Ingredients
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2 cups Basmati rice
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2 mediums Onionsfinely chopped
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2 tbsp Oil
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4 Garlic Clovesfinely chopped
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500 g ShrimpPeeled & cleaned
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20 g Tomato Sauce
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3 tbsp Curry Powder
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2 pieces Cinnamon sticks
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5 pieces Cardamonpods
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1 Sachet Maggi Powder
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6 cups Water
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2 cups Corianderchopped leaves
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1 tbsp Saffron filaments
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2 tbsp Butter ghee
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1 tsp Salt
Directions
The warm flavors of fresh spices, turmeric, and the sweetness from onions cooked in ghee make this an ultimate dish for lunch or dinner!
Steps
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1
Done
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Wash and soak rice in cold water and set aside for 30 mins. |
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2
Done
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In a large pot heat vegetable oil, fry sliced onions till golden brown, remove and set aside. |
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3
Done
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In the same pot in medium heat fry chopped onions till golden, add shrimp and saute till pink for about 5 mins, then add tomato paste, garlic, cinnamon sticks, cardamom pods, MAGGI® Powder Seasoning (for Lebanon and Jordan, use 1 sachet MAGGI Powder Chicken Stock), and water and bring to a simmer. Add chopped fresh coriander leaves, remove from pot and set aside. |
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4
Done
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In the same pot bring to boil 6 cups of water, place rice and cook until rice is ¾ cooked. |
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5
Done
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Drain rice in a colander and discard excess water. |
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6
Done
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Melt butter ghee at the bottom of the same pot, add a layer of strained rice followed by a layer of shrimp and onion mixture and sprinkle saffron powder. Follow this step until all the rice and shrimp sauce is fully used. |
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7
Done
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Steam rice and shrimp on low heat until rice is fully cooked for about 15-20 mins. |
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8
Done
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Gently cook rice ensuring to distribute evenly rice and shrimp. |
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9
Done
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Serve on a large plate. Decorate with fried sliced onions. |
