Shrimp Pullao
Updated June 18, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3tablespoons finely chopped cilantro, plus more for garnish
- 1tablespoon lemon juice, more to taste
- 1teaspoon ground turmeric
- 1teaspoon garam masala
- 1½teaspoons fine sea salt, more to taste
- ½ to 1fresh hot green chile, such as serrano or bird’s-eye, thinly sliced
- 4tablespoons neutral oil (such as grapeseed or safflower)
- 1pound large shrimp, peeled
- 1medium yellow onion, halved and thinly sliced
- 2cups long-grain rice (preferably basmati)
- 4tablespoons unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
450 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 20 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small bowl, combine 1 tablespoon warm water, cilantro, lemon juice, turmeric, garam masala, ½ teaspoon salt and the green chile.
- Step 2
Heat 2 tablespoons oil in a 10-inch skillet over medium-low. Pour the contents of the small bowl into the skillet and cook, stirring, for 2 to 3 minutes. Add the shrimp and cook with the spices over medium heat until the shrimp turn pink and are almost cooked through, 2 to 4 minutes.
- Step 3
With a slotted spoon, transfer the shrimp to a bowl, leaving the sauce behind. Pour 1 cup water into the skillet and scrape up anything stuck on the pan. Turn off heat and reserve.
- Step 4
In a heavy-bottomed, 3-to-4-quart Dutch oven or pot, heat remaining 2 tablespoons oil over medium. Add onion and cook until the edges begin to turn golden brown, 3 to 4 minutes. Add the rice, 2 cups water, 1 teaspoon salt, and the liquid from the skillet. Stir and bring to a boil, then cover and reduce heat to very low. Cook for 25 minutes.
- Step 5
Remove the lid and use a fork to stir in the shrimp. Cover and cook until the shrimp and rice are tender, about another 10 minutes. Stir in butter until melted and the rice is coated. Taste and add more salt or lemon juice if needed. Top with more chopped cilantro and serve.
Private Notes
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Cooking Notes
Neeta
In Goa, we boil the shrimp shells in water for half an hour or so and use the stock to cook the rice. Use this stock instead of plain water. Also frying a cinnamon stick with a few cloves, bay leaf and cloves before proceeding to Step 2 will take this dish to a more delicious level. Also using ghee instead of olive oil adds to the flavor.
jizungu
I've been making this for years from Madhur Jaffrey's recipe. It can also be made with chunks of cod or other white fish instead of shrimp. The butter at the end is Melissa Clark's addition; it's no doubt delicious but be assured it's not necessary, esp if you're serving with yogurt. Try it with Mrs Jaffrey's raita recipe, better than any you've had in a US restaurant.
Firatcim
Wouldn’t the rice turn into mush being cooked so long??? Please correct me if I’m wrong, but 35 minutes, even for long basmati, is a lifetime.
Terry B.
Any alternatives to cilantro, for those of us who can't stand the stuff?
Michael H
This is good. However, I would call it Rice Pullao with Shrimp, as one pound of shrimp disappears in the recipe as is. Next time, I will use two pounds of shrimp.
Susanj
I once thought cilantro tasted like soap but miraculously, now I like it. But I also remember the visceral reaction. So don't force yourself. You can delete the cilantro at the beginning, and add some fresh chopped dill at the end (anywhere from 2 TB to 1/2 cup, depending on how much you like dill.) or just delete it and garnish with a sprinkle of minced parsley and grated lemon peel.
Wink
I had no “sauce” left in my pan, but deglazed with a hearty splash of water and added that to the rice. Served with green beans tossed in salted yogurt. Delicious! Easy enough for a weeknight, and a good reason to grow cilantro in the kitchen.
Tammi
In Step 4, you "Add the rice, 2 cups water, 1 teaspoon salt, and the liquid from the skillet."
S
Added more spices like ground coriander, cardamom, curry powder. Turned out great!
BuffaloGal
Not sure what I did wrong (heat too low? What is “very low”?), but it took a LOT longer to fully cook the basamati rice. Shrimp got overcooked in the process. Oh well, next time I will wait much longer to add the shrimp. It was still pretty good!
Nancy
I decreased rice and water amounts by 25% (1.5 cup rice, 1.5 cups water, 3/4 c. water added to the spice and shrimp leftover liquid in pan). Many basmati directions call for soaking the basmati in its cooking water for 20 minutes before cooking, so I did that step as well. I cooked the basmati for 20 minutes rather than 25. Finally, I took the cooked rice off the heat and added the partially-cooked shrimp in and let it sit for 10 minutes. It turned out well, with a nice shrimp-to-rice ratio.
jizungu
Try it with Mrs Jaffrey's raita recipe: Heat your smallest pan til very hot; add 1/2 to 1 tsp cumin seeds and toast til they turn a light brown (this should take under a minute), grind in a mortar & pestle to a fine powder. Stir into 2 cups yogurt, then add a whole cucumber, grated or chopped fine; 1 tsp salt (or less); black pepper; maybe a pinch cayenne. The toasted cumin seeds are a must; they have a different taste than ground (raw) cumin, so don't substitute.
Jan Chadha
I have Madhur Jaffrey's 1973 book and have used it all these 51 years, despite having other, newer Indian cookbooks. I was delighted that a 50th edition was printed last year...Mine was pretty well used! My only cpmment is that I would not put already cooked shrimp in for 10 min more. They will be tough.
MJ
Substituting European herbs for cilantro makes no sense. It’s like substituting potatoes for mushrooms. There is nothing that works. If you want to compensate for then add some (microplaned) ginger or more chilies. IMO, if you or a guest/family member can’t eat cilantro, then simply omit it. Garnish individual servings with cilantro if desired. This way everyone enjoy their meal.
Catherine
@Larry: the comment was to boil the shrimp SHELLS to make a flavored stock. Not the shrimp.
ssequoia
In what world do you cook shrimp for 2-4 minutes till they are “almost done” and them cook them for 10 more minutes and expect them to be tender? SMH.
Nancy
At the end I omitted the 10 additional minutes of cooking, and put the mostly-cooked shrimp into the hot rice and let it sit for a few minutes. The heat of the rice brought the shrimp to fully done. 35 minutes of cooking seemed too long to me.
Judith
To home cooks who dislike fresh cilantro, use chopped fresh parsley and/or fresh chives chopped fine. Madhur Jaffery's pullao is delicious with the shrimp and vegan using firm tofu.
Larry
Always looking for great tasting and easy recipes. Cooking rice for 35 minutes, shrimp for 2-4 minutes plus and 10 sounds like a recipe for overcooked rice and rubber shrimp. Another comment mentioned boiling shrimp for 1/2 an hour sound's like someone has an affinity to eating overcooked shrimp
Lorna
Shrimp shells, not shrimp :)
Mark Lynn
I'm never sure which shrimp to buy at the market. Frozen, fresh, previously frozen. Which shrimp are ethically sourced? How to tell? Any suggestions? I may skip the shrimp and use cod.
Tartanhabit
I can't imagine cooking basmati for 35 mins.
ssgokavi
Prawn pulav with green masala is the best - finely blend cilantro leaves, a few mint leaves, a large pinch of cumin seed, green chilli, bit of garlic and ginger with little water. Fry masala with small cinammon and couple of cloves and chopped onions. Add some finely chopped tomatoes, cook laterand fry along with rice. Season with salt. Add water and cover and cook to perfection
Jess
Very enjoyable but somewhat under seasoned.
Michael H
This is good. However, I would call it Rice Pullao with Shrimp, as one pound of shrimp disappears in the recipe as is. Next time, I will use two pounds of shrimp.
Firatcim
Wouldn’t the rice turn into mush being cooked so long??? Please correct me if I’m wrong, but 35 minutes, even for long basmati, is a lifetime.
Daniel P
Agree I'm skeptical about this. I just made another NYT recipe that felt way more appropriate..might be worth referencing that for timing: https://cooking.nytimes.com/recipes/1025462-spiced-chicken-and-rice-with-cardamom-and-cinnamon
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