Ingredients
- 1 tsp whole black peppercorns
- 2 mint sprigs, chopped
- 2 tbsp unsalted butter
- salt
- 1 large yellow onion, chopped
- 2 bay leaves
- 10 whole green cardamom pod
- 1/2 tsp whole cloves
- 1 1 1/2-inch cinnamon stick
- 2 cup basmati rice
- 4 tbsp neutral oil, such as vegetable or canola
- 2 serrano chili's
- 1/4 bunch cilantro
- 4 large garlic clove
- 1 1-inch piece ginger
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1 lb medium shrimp, shelled and deveined
Directions
Heat the oven to 350°F. Wash the rice and soak it in cold water until needed.
Wash the shrimp and drain it well. Add the salt and turmeric and mix. Refrigerate until ready to use.
Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chiles. You can add a little water if it’s too dry.
In a large Dutch oven or oven-safe pot, heat the oil over medium heat. Add the peppercorns, cinnamon stick, cloves, cardamom, and 1 of the bay leaves. Sauté until fragrant, about 2 to 3 minutes.
Add the onion and sauté until light brown, stirring constantly.
Add half the ginger paste and sauté for another 1 or 2 minutes.
Add 3 cups water and salt (1 to 2 teaspoons, depending on taste) and bring the mixture to a boil.
Drain the rice and add it to the boiling water along with the butter and mint. Bring to a boil, cover, and put it in the oven. Bake for 20 minutes.
When the rice has been in the oven for about 10 minutes, heat some oil in a sauté pan and add the remainder of the ginger paste along with the remaining bay leaf. Sauté for 1 to 2 minutes and add the shrimp. Sauté the shrimp until done (they should be light pink), 2 to 3 minutes.
Remove the rice from the oven. Top it with the shrimp and serve.
Recipe courtesy of The Food 52 Cookbook by Amanda Hesser and Merrill Stubbs/William Morrow Cookbooks, 2011.
