• 20 - 25 Shrimps                       
• 4 cups cooked Basmati Rice               
• 1 tablespoon lemon Peel                 
• 2 tablespoons spring onion               
• 2 teaspoons saffron  (mixed in 2 tablespoon of milk)
• 3 tablespoons carrot, diced in cubes. 

For stir frying:

• 1 tablespoon olive oil                       
• 1 tablespoon garlic paste                 
• 2 teaspoons finely chopped red chilies                   

For marinating of shrimps:

• Salt
• Freshly ground black pepper
• Turmeric
• Juice of 1 large lemon

Method

Utensils required for the dish: Wok (made of Iron preferably). A big spoon for stir frying.

First prepare the shrimps by removing black vein from them and wash them gently.

Marinate the shrimps with lemon, salt, pepper; lemon peel ground red chili powder, turmeric (a pinch of all) for 20 minutes.

Take a wok and put it on fire. It should be very hot and steaming before you start the cooking process. Add a table spoon of olive oil and quickly add garlic paste and red chili in them. Quickly stir it otherwise it will be burned.

Add marinated shrimps and cook them till they become white. It will be done within seconds. Do not overcook it or they will be rubbery.

Then add chopped spring onions and diced carrots. Then add boiled rice. Add salt and pepper. Add lemon juice and lemon peel for flavor. Finally add saffron with the milk.

Stir everything together. Aromatic yellow rice with red carrot and green spring onions are ready to be served.

Serves: 4

Contributor:  Ms. Asma Hoori

back to shrimp recipe page        back to main seafood page     back to grains recipes

top of page