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Rhonda's Rice and Shrimp




Source of Recipe


Madhur Jaffrey demonstration on a TV show


Recipe Introduction


Rhonda found this recipe on TV one day and it's become a family staple. I often make just the rice to serve with chicken or pork and the spinach mixture is heavenly by itself.

The final product here has a great presentation.

The procedure may seem complicated, but once you try it, it becomes easy. I've adjusted the spices to fit our tastes. The original recipe called for significantly less. I imagine that it's even spicier than mine in India.


List of Ingredients




Rice Mixture
2 cups Basmati rice
3 tablespoons oil
1 onion, minced
1 fresh hot green chile, minced
1 teaspoon garlic, minced
2-3 teaspoons Garam Masala (recipe below or commercial)]
1 teaspoon salt
2 2/3 cups chicken stock


Garma Masala
Grind together:
1 tablespoon cardamom seeds
1 teaspoon cumin seeds
1/4 medium nutmeg seed
1 2” stick cinnamon
1 tablespoon peppercorns

Spinach Mixture
3 tablespoons oil
3 tablespoons ghee
1/2 teaspoon fennel seeds (opt.)
1 teaspoon black cumin seeds
1/8 teaspoon cayenne
2 onions, peeled, halved, and sliced into thin rings
1 1-inch piece ginger, cut into thin strips
3 pounds fresh spinach (or 3 bags frozen)
1 serrano, cut into thin rings
1 teaspoon salt

Shrimp Mixture
1 pound shrimp, deveined
1/2 cup + 1/4 teaspoon coarse salt
1 1/2 teaspoons brown mustard seeds, ground
2-3 tablespoons minced onion
1 serrano, minced or more to taste
1/2 teaspoon turmeric
1/4 teaspoon cayenne or more to taste or 2-3 dried chiles
3 tablespoons olive oil
1 tablespoon water



Recipe



Prepare Basmati: rinse and soak for 30 minutes. While rice soaks, heat oil. Add onion and saute until lightly browned. Add remaining ingredients except broth. Stir until rice grains are coated with oil. Add broth. Bring to boil and simmer covered about 25 minutes.

Prepare spinach: Heat fats in large pan. When hot, add seeds. Add onion and ginger. Cook until onion is a rich brown color. Add spinach. Cook to wilt. Add chile, salt and cayenne. Stir. Cover. Cook 25 minutes. Cook off liquid. Serve

Prepare shrimp: Marinate 10 minutes. Place shrimp in bowl in large pot (on top of a folded tea towel). Add boiling water 1/3 way up the bowl. Cover and steam 10-15 minutes.

To serve, spoon shrimp mixture over rice. Top with spinach.

Note: I usually use commercial garam masala. Rhonda makes her own.