Serves 3 to 4
ingredients
8 to 10 ounces small shrimp, marinated with 1/2 teaspoon salt
1 cup basmati rice, rinsed and soaked
3 tablespoons olive oil
1 teaspoon cumin seeds
1/2 cup minced red onions
5 to 6 minced garlic cloves
1 cup chopped canned tomatoes or 1 cup fresh tomatoes
1/2 cup toasted peanuts
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 1/2 teaspoon sea salt
1 large cinnamon stick
Juice of one lime for garnish
instructions
Rinse the basmati rice 2 to 3 times then soak for 1 to 2 hours. Drain.
In a small Dutch oven or stockpot, heat the olive oil and pop the cumin seeds. Immediately, add minced red onions and garlic.
Lower the heat to medium to low, letting the onions and garlic cook for 5 to 8 minutes. They will turn translucent and brown slightly.
Add the tomatoes and peanuts along with the chili powder, turmeric, black pepper, and salt. Cook on low heat for 3 to 4 minutes.
Next add the drained rice, cinnamon stick and 1 3/4 cups of water. Bring the whole mixture to a boil. Cover the pot, turn the heat down and cook for 5 to 6 minutes.
Add the shrimp on top of the almost cooked rice, place the lid back on, and continue cooking for 2 to 3 minutes.
Turn the heat off and let the rice rest for 10 to 12 minutes before serving. Garnish with lime juice.
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