30 Min
GF
NF
Shrimp Peanut Pilaf
The difference between a pilaf and a biryani is that in a biryani, all components are cooked separately like the rice, meat, vegetables, etc. A pilaf is a one-pot dish and whether you are using shrimp, chicken or vegetables, any flavor they exude goes right back into the rice while it’s cooking. In this case, the initial pilaf is delicious enough but with the addition of shrimp, it makes it even more delicious.
The difference between a pilaf and a biryani is that in a biryani, all components are cooked separately like the rice, meat, vegetables, etc. A pilaf is a one-pot dish and whether you are using shrimp, chicken or vegetables, any flavor they exude goes right back into the rice while it’s cooking. In this case, the initial pilaf is delicious enough but with the addition of shrimp, it makes it even more delicious.
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Cook Time
30 Minutes
Serves
4
Directions
Step 1
Rinse the basmati rice 2 to 3 times then soak for 1 to 2 hours. Drain.
Step 2
In a small Dutch oven or stockpot, heat the olive oil and pop the cumin seeds. Immediately, add minced red onions and garlic.
Step 3
Lower the heat to medium to low, letting the onions and garlic cook for 5 to 8 minutes. They will turn translucent and brown slightly.
Step 4
Add the tomatoes and peanuts along with the chile powder, turmeric, black pepper, and salt. Cook on low heat for 3 to 4 minutes.
Step 5
Next add the drained rice, cinnamon stick and 1 3/4 cups of water. Bring the whole mixture to a boil. Cover the pot, turn the heat down and cook for 5 to 6 minutes.
Step 6
Add the shrimp on top of the almost cooked rice, place the lid back on, and continue cooking for 2 to 3 minutes.
Step 7
Turn the heat off and let the rice rest for 10 to 12 minutes before serving. Garnish with lime juice.
Ingredients
8 to 10 ounces small shrimp, marinated with 1/2 teaspoon salt
1 cup basmati rice, rinsed and soaked
3 tablespoons olive oil
1 teaspoon cumin seeds
1/2 cup minced red onions
5 to 6 minced garlic cloves
2 cups chopped fresh tomatoes or 1 cup canned chopped tomatoes
1/2 cup toasted peanuts
1 teaspoon chile powder
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 1/2 teaspoon sea salt
1 large cinnamon stick
Juice of one lime for garnish
Step 1
Rinse the basmati rice 2 to 3 times then soak for 1 to 2 hours. Drain.
Step 2
In a small Dutch oven or stockpot, heat the olive oil and pop the cumin seeds. Immediately, add minced red onions and garlic.
Step 3
Lower the heat to medium to low, letting the onions and garlic cook for 5 to 8 minutes. They will turn translucent and brown slightly.
Step 4
Add the tomatoes and peanuts along with the chile powder, turmeric, black pepper, and salt. Cook on low heat for 3 to 4 minutes.
Step 5
Next add the drained rice, cinnamon stick and 1 3/4 cups of water. Bring the whole mixture to a boil. Cover the pot, turn the heat down and cook for 5 to 6 minutes.
Step 6
Add the shrimp on top of the almost cooked rice, place the lid back on, and continue cooking for 2 to 3 minutes.
Step 7
Turn the heat off and let the rice rest for 10 to 12 minutes before serving. Garnish with lime juice.
8 to 10 ounces small shrimp, marinated with 1/2 teaspoon salt
1 cup basmati rice, rinsed and soaked
3 tablespoons olive oil
1 teaspoon cumin seeds
1/2 cup minced red onions
5 to 6 minced garlic cloves
2 cups chopped fresh tomatoes or 1 cup canned chopped tomatoes
1/2 cup toasted peanuts
1 teaspoon chile powder
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 1/2 teaspoon sea salt
1 large cinnamon stick
Juice of one lime for garnish
Notes & Variations
Tags:
30 Min
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
Nut & Seed Masala Dabba
$250
Tags:
30 Min
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
Nut & Seed Masala Dabba
$250
Essential Masala Dabba
$235
Nut & Seed Masala Dabba
$250
The pilaf possibilities are endless.
Explore your options - starting with the recipes below!
WHO DOESN'T LOVE RICE?
