Balochi Jhinga Pulao (balochi Shrimp Pulao)

Balochi Jhinga Pulao, also known as Balochi Shrimp Pulao, is a traditional dish from the Balochi Cuisine that features succulent shrimp and aromatic rice cooked to perfection with a blend of flavorful spices.

Balochi Jhinga Pulao (balochi Shrimp Pulao)

Ingredients

  • 500g shrimp, cleaned and deveined
  • 2 cups basmati rice, washed and soaked for 30 minutes
  • 1 large onion, thinly sliced
  • 4 tomatoes, chopped
  • 1/4 cup yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 4 cloves
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 4 cups water
  • Salt to taste
  • 2 tbsp ghee (clarified butter)
  • Fresh cilantro leaves for garnish

Instructions

  1. In a large pot, heat ghee over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant.
  2. Add sliced onions and cook until golden brown.
  3. Stir in ginger-garlic paste and cook for 2 minutes.
  4. Add tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
  5. Whisk yogurt and garam masala in a bowl, then add it to the pot. Cook for 2-3 minutes.
  6. Add the shrimp and cook for 3-4 minutes until they turn pink.
  7. Drain the soaked rice and add it to the pot. Stir gently to combine with the shrimp and spices.
  8. Pour in water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
  9. Garnish with fresh cilantro leaves before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
40g
Fat
10g

Supplies

Large pot Stovetop Whisk

Tools

Cooking spoon Knife Cutting board

Serving suggestions

Serve the Balochi Jhinga Pulao with a side of raita (yogurt sauce) and fresh salad.

Tips & tricks

For best results, use fresh shrimp and adjust the spice levels according to your preference.

Cost

$20