Pulao (Pilaf) with Shrimp and Coconut Milk
The classic South Indian seafood pulao (pilaf) is richly flavored with cumin, turmeric, cinnamon, and coriander, balanced by the natural sweetness of shrimp and raisins. Coconut milk ties it all together, for a deeply satisfying meal. Serve with basmati rice. Recipe Servings: Serves 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1- /2 cups (285 g) basmati rice
- 2 cups (480 ml) water
- 1 tsp (5 ml) cumin seeds
- 1 tsp (5 ml) turmeric
- 1/2 tsp (2.5 ml) cinnamon powder
- 2 tsp (10 ml) sea salt
- 1 cup (325 g) thawed shrimp
- 1/2 cup (75 g) peas
- 1/2 cup (75 g) golden raisins
- 1/3 cup (80 ml) coconut milk
- 1/3 cup (15 g) fresh coriander leaves (cilantro)
Directions
- Wash basmati rice and soak in water for 20 to 30 minutes before cooking.
- Heat oil over medium-high heat. Fry cumin, turmeric, and coriander for 2 minutes.
- Add rice and salt. Stir well, cover tightly with a lid, and bring to a boil over high heat.
- Add shrimp, peas, golden raisins, and coconut milk. Mix well. Replace lid and cook on medium for 3–5 minutes.
- When pulao boils, lower heat, give it a quick stir, replace lid, and simmer for 15 minutes.
- Serve garnished with fresh coriander leaves.
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