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.
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
- In a large pot, heat ghee over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant.
- Add sliced onions and cook until golden brown.
- Stir in ginger-garlic paste and cook for 2 minutes.
- Add tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
- Whisk yogurt and garam masala in a bowl, then add it to the pot. Cook for 2-3 minutes.
- Add the shrimp and cook for 3-4 minutes until they turn pink.
- Drain the soaked rice and add it to the pot. Stir gently to combine with the shrimp and spices.
- 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.
- 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