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!