MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Pullao
Categories: Seafood, Herbs, Chilies, Vegetables, Herbs
Yield: 6 servings

3 tb Fine chopped cilantro; more
- for garnish
1 tb Lemon juice; more to taste
1 ts Ground turmeric
1 ts Garam masala
1 1/2 ts Fine salt; more to taste
1 Fresh hot green chile; thin
- sliced
4 tb Neutral oil
1 lb Large (U-25) shrimp; peeled
1 md Yellow onion; halved, thinly
- sliced
2 c Basmati rice
4 tb Unsalted butter

In a small bowl, combine 1 tablespoon warm water,
cilantro, lemon juice, turmeric, garam masala, 1/2
teaspoon salt and the green chile.

Heat 2 tablespoons oil in a 10-inch skillet over
medium-low. Pour the contents of the small bowl into the
skillet and cook, stirring, for 2 to 3 minutes. Add the
shrimp and cook with the spices over medium heat until
the shrimp turn pink and are almost cooked through, 2 to
4 minutes.

With a slotted spoon, transfer the shrimp to a bowl,
leaving the sauce behind. Pour 1 cup water into the
skillet and scrape up anything stuck on the pan. Turn
off heat and reserve.

In a heavy-bottomed, 3-to-4-quart Dutch oven or pot,
heat remaining 2 tablespoons oil over medium. Add onion
and cook until the edges begin to turn golden brown, 3
to 4 minutes. Add the rice, 2 cups water, 1 teaspoon
salt, and the liquid from the skillet. Stir and bring to
a boil, then cover and reduce heat to very low. Cook for
25 minutes.

Remove the lid and use a fork to stir in the shrimp.
Cover and cook until the shrimp and rice are tender,
about another 10 minutes. Stir in butter until melted
and the rice is coated. Taste and add more salt or lemon
juice if needed. Top with more chopped cilantro and
serve.

Recipe from: Madhur Jaffrey

Adapted by: Melissa Clark

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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