Pulao (Pilaf) with Shrimp and Coconut Milk

<i>Pulao</i> with Shrimp and Coconut Milk

Pulao with Shrimp and Coconut Milk

Basmati rice is a frequent ingredient in Indian dishes.

This 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: 4

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1½ cups (285 g) basmati rice
2 cups (480 ml) water
1 Tbsp (30 ml) coconut oil
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) turmeric
½ tsp (2.5 ml) ground coriander
2 tsp (10 ml) salt
1 cup (325 g) thawed shrimp
½ cup (75 g) peas
½ cup (75 g) golden raisins
⅓ cup (80 ml) coconut milk
⅓ cup (15 g) fresh coriander leaves (cilantro)

Directions

Thoroughly rinse basmati rice and soak in water for 20 to 30 minutes before cooking.
Add oil to a large pot and heat 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, lower heat, and simmer for 15 minutes.
Serve garnished with fresh coriander (cilantro) leaves.