I decided to try a Middle East recipe for dinner yesterday. The original recipe can be found here. It is so simple that anyone could whip this up. I am glad that Feisal loved it, and so He had seconds. All you need is:
* 500 gm fresh medium shrimp in shell, peeled and deveined. Marinate the shrimps in :-
* 1 tspn gingerrot
* 1 tspn ground coriander (ketumbar)
* 1/2 tspn paprika ( I used chili powder instead)
* 1/2 tspn 5-spice powder
* 1/4 tspn ground cumin (jintan manis)
* 1/4 tspn ground turmeric
For the rice,
* 1 1/2 cup long grain rice
* 3 tbs margerin ( I used ghee instead)
* 1/4 cup finely chopped onion
* 3 cloves garlic, minced
* 1 red chili, finely chopped
* 3 1/4 cup chicken broth
* Fresh coriander
1. In a large saucepan heat margarine/ghee until margarine/ghee is melted.
2. Add onion, garlic, and red chili. Saute until onion is tender, about 5 minutes.
3. Next, add rice and saute for few seconds.
4. To the rice, add chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or till rice is nearly done.
5. Lastly, stir in the shrimp mixture. Return to boiling; reduce heat.
6. Cook, covered, about 5 minutes more or till shrimp turn pink and rice is tender.
7. Garnish with fresh coriander.
Somehow I find it gratifying even just to cook one dish. Just like this chicken briyani Feisal and I whipped up some time ago. Campak the briyani mix and chicken into the rice cooker. Of course, must eat veggie. Salad is always the way to go.
Cooking cut short, a wholesome meal indeed!