Shrimp and Rice Pilaf, Indian-Style
© Tina Rupp

Shrimp and Rice Pilaf, Indian-Style



  1. 1 1/2 cups water
  2. 1 tablespoon kosher salt
  3. 1 bay leaf
  4. 1 1/4 cups basmati rice ( 1/2 pound)
  5. 2 tablespoons vegetable oil
  6. 1 small onion, minced
  7. 1/4 cup slivered almonds
  8. 1/4 cup shelled pistachios
  9. 1 teaspoon ground coriander
  10. 1 teaspoon turmeric
  11. 3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
  12. 4 pitted prunes, cut into 1/2-inch dice
  13. 1/2 teaspoon finely grated orange zest
  14. Salt and freshly ground pepper
  15. 2 tablespoons coarsely chopped dill
  16. 1 tablespoon fresh lemon juice
  1. In a medium saucepan, combine the water with the salt and bay leaf and bring to a boil. Add the rice, cover and cook over low heat until the water is absorbed and the rice is tender, about 20 minutes. Discard the bay leaf.
  2. Meanwhile, heat the oil in a large, deep skillet. Add the onion, almonds, pistachios, coriander and turmeric and cook over moderate heat until the onion is softened, about 4 minutes. Add the shrimp, prunes and orange zest and season with salt and pepper. Cook, stirring, until the shrimp are opaque, about 3 minutes. Add the rice and cook, stirring, to heat through. Add the dill and lemon juice and season with salt and pepper. Spoon onto plates and serve.