Shrimp and Rice Pilaf, Indian-Style Recipe

Name: Shrimp and Rice Pilaf, Indian-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 1 tablespoon kosher salt; 1 bay leaf; 1 1/4 cups basmati rice ( 1/2 pound); 2 tablespoons vegetable oil; 1 small onion, minced; 1/4 cup slivered almonds; 1/4 cup shelled pistachios; 1 teaspoon ground coriander; 1 teaspoon turmeric; 3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces; 4 pitted prunes, cut into 1/2-inch dice; 1/2 teaspoon finely grated orange zest; Salt and freshly ground pepper; 2 tablespoons coarsely chopped dill; 1 tablespoon fresh lemon juice

Servings: persons

1 1/2 cups water
1 tablespoon kosher salt
1 bay leaf
1 1/4 cups basmati rice ( 1/2 pound)
2 tablespoons vegetable oil
1 small onion, minced
1/4 cup slivered almonds
1/4 cup shelled pistachios
1 teaspoon ground coriander
1 teaspoon turmeric
3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
4 pitted prunes, cut into 1/2-inch dice
1/2 teaspoon finely grated orange zest
Salt and freshly ground pepper
2 tablespoons coarsely chopped dill
1 tablespoon fresh lemon juice

1
In a medium saucepan, combine the water with the salt and bay leaf and bring to a boil.
2
Add the rice, cover and cook over low heat until the water is absorbed and the rice is tender, about 20 minutes.
3
Discard the bay leaf.
4
Meanwhile, heat the oil in a large, deep skillet.
5
Add the onion, almonds, pistachios, coriander and turmeric and cook over moderate heat until the onion is softened, about 4 minutes.
6
Add the shrimp, prunes and orange zest and season with salt and pepper.
7
Cook, stirring, until the shrimp are opaque, about 3 minutes.
8
Add the rice and cook, stirring, to heat through.
9
Add the dill and lemon juice and season with salt and pepper.
10
Spoon onto plates and serve.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups water, 1 tablespoon kosher salt, 1 bay leaf, 1 1/4 cups basmati rice ( 1/2 pound), and more.

Yes, Shrimp and Rice Pilaf, Indian-Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Rice Pilaf, Indian-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions