- 8 ounces large raw shrimp
- 1 bay leaf
- 1 inch piece cinnamon
- 1 crushed black cardamom
- 2 green cardamom
- 2 cloves
- 1 tablespoon powder black pepper
- 1 tsp powder mace
- 1 tsp nutmeg
- 2 tablespoon turmeric
- 1 tablespoon cumin seeds
- 1 cup frozen or fresh peas
- 2 cup basmati rice (see notes)
- 2 tablespoon vegetable oil
If cooking rice from scratch, wash rice a few times till the water runs clear. Cook rice with double the water for 12-13 mins on low heat, covered. Note: 1 cup raw rice makes 3 cups of cooked rice. Use 2 cups for the pilau. Reserve one. If you already have 2 cups of leftover rice, omit Step 1.
Wash and clean shrimp. Rub salt and 1 tbsp turmeric on shrimp.
Heat oil. Temper with bay leaf, cinnamon, black cardamom, green cardamom, cloves and cumin seeds. Add shrimp and cook for a minute till it turns pink. Do not overcook.
Add cooked rice, frozen peas, 1 tbsp turmeric, salt, black pepper, mace and nutmeg.
Cook covered on low heat for 3-4 mins. Serve.