Shrimp Pullao

Name: Shrimp Pullao
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: indian
Ingredients: 3 tablespoons finely chopped cilantro, plus more for garnish; 1 tablespoon lemon juice, more to taste; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1 1/2 teaspoons fine sea salt, more to taste; 1/2 to 1 fresh hot green chile, such as serrano or bird’s-eye, thinly sliced; 4 tablespoons neutral oil (such as grapeseed or safflower); 1 pound large shrimp, peeled; 1 medium yellow onion, halved and thinly sliced; 2 cups long-grain rice (preferably basmati); 4 tablespoons unsalted butter

Recipe from Madhur Jaffrey

Adapted by Melissa Clark

Updated June 18, 2024

Shrimp Pullao — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Rating: 5(404)
Comments: Read comments

When Madhur Jaffrey first published her cookbook, “An Invitation to Indian Cooking,” in 1973, Americans had a hard time finding Indian staples like garam masala and basmati rice in local supermarkets, and dishes like her fragrant shrimp pullao were considered special occasion fare. Much has changed, and these days pullaos are easy to throw together on any given weeknight, often straight from the pantry. This one is gently spiced, letting the delicate flavors of the rice and shrimp shine. Ms. Jaffrey suggests serving it with a yogurt-based vegetable dish. But even simpler, a little dollop of salted yogurt on the side adds a cool and creamy contrast. —Melissa Clark

Featured in: The Woman Who Created the Modern Cookbook

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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

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Preparation

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.

Ratings

5 out of 5

404 user ratings

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Comments

Neeta1 year ago

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.

jizungu1 year ago

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.

Nancy11 months ago

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.

Alexis2 months ago

Made this with some of the adjustments suggested in the notes (less rice, more spice). I still felt it lacking flavor, dull - a first for an Indian dish, typically anything but dull.

Ted3 months ago

This was actually quite uninteresting. The shrimp were tasty, but the rice was dull. Will not make again.

Deadhead3 months ago

I thought this recipe was great, and super easy. Based on other comments I reduced the rice to 1.5 cups. In step 3, I reduced the water to 3/4 cup, and in step four reduced the water to 1.5 cups. Cooked the rice for 20 minutes then added the shrimp in and let sit for 5 minutes.

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