Shrimp Polao

A family favorite Bengali rice dish with shrimp using simple pantry ingredients is served with salad and raita. This fancy one dish rice and shrimp meal can be served for weeknight dinner as well. The rice gets a very rich shrimp flavor prepared with the shrimp shells stock transforming this dish into an aromatic Polao. The shelled shrimp are gently cooked in the spice mixture, then topped over the almost cooked rice and simmered for a while making this one pot rice dish utterly flavorful, delicious and comforting. It may sound daunting but it's not. A must try for shrimp lovers!

Ingredients~

1 1 /2 cups Basmati rice, washed and soaked for 15 mins.
1/2 tsp salt for rice
2 cups julienned onion
1 lb. medium shrimp, shelled, deveined and reserve the shells
1/2 cup chopped onion

A few fresh chilies
1 1/2 tsp ginger paste
1/4 tsp coriander powder
1/4 tsp turmeric powder

1/8 tsp chili powder

2, 1 inch cinnamon stick 

4 cardamom pods, crushed

4 cloves 

2 bay leaves

1/3 tsp salt

3/4 cup oil

1 tsp ghee

Method~

Grind together 1 cinnamon stick cardamom pods and cloves together and set aside. In a medium pan heat oil on high heat. Fry julienned onions until golden brown color in three batches. Drain on a paper towel. Set aside. In a large pot heat 1 tsp oil. Add shrimp shells. Saute till color changes, for 3-4 minutes. Pour 4 cups of water and bring to the boil. Cover and simmer on low heat for about 15 minutes, until the liquid is reduced to 2  3/4 cups. Strain the shrimp stock and bring the stock back to the boil again. Drain the rice and add in the stock along with ghee, 1 bay leaf 1/2 freshly ground cinnamon-cardamom- clove powder, 1/2 tsp salt and 1/8 tsp turmeric. Cover and reduce heat to a simmer until 80% done, for about 15 minutes. 

While rice is getting cooked prepare the shrimp. Smear the shrimp with turmeric and salt. In a pan heat 2 tbsp oil over medium heat. Saute shrimps until light pink in color. Remove and keep aside. Add the chopped onion, cinnamon stick, bay leaf and fry till translucent. Add the ginger garlic paste, coriander-chili powder and fry till no more raw smelling from the spices. Add shrimps and ground cinnamon- cardamom- clove powder. Stir well with the spice mix for a couple of minutes. 

Once rice is done, spread evenly the shrimp mixture over the rice finishing with fried onions and fresh green chilies on top. Cover and cook on low heat for another 5 minutes. Turn off the heat and leave it for 10 more minutes with the lid on. Gently fluff rice and shrimp mixture. Serve hot with a raita and salad.

 Happy Cooking!!