September 10, 2012 By Leanne Vogel December 17, 2018
Kankana, from Sunshine and Smile, is here today to share a delicious Indian recipe with us! When I’m lacking inspiration and need a bit of Indian food guidance, I go to Sunshine and Smile for support. Paired with lovely, well written stories about her experiences in India, Kankana shares some beautifully composed, well rounded recipes that are sure to please anyone.
Thank you Leanne for the invite and it’s a pleasure to be a part of your beautiful space. I am sure she needs no introduction and just like many of you, I too am a fan of this gorgeous yogi whose healthy and nutritional talk always inspires me. I know very little about gluten free food but I knew that Leanne loves spices and Indian cuisine. So, I thought why not share with her and you something that is hearty, flavorful and quick.
Here I have for you a one-pot rice meal made with shrimp, which can always be replaced with vegetables or ground meat.
Even in the days when my life was less about food and more about meetings or projects, dinner was always an important part of the day. Eating out was always an option but enjoying a comforting warm meal at the end of an active day was relaxing. Even though I was not a big foodie, cooking had always been a fun hobby for me; it was like a stress buster that helped me empty my mind and get ready for the next day.
I was not very creative with cooking but I knew how to flavor a dish with spices. My most common meal for weeknights was Pulav or Pilaf. Flavored rice works as a great vehicle for any vegetable, meat or fish. Although brown rice would also work great, it’s always best to use long grain basmati white rice and cook with whole spices for the best aroma.
My husband is not a picky eater but when it comes to seafood, he will eat only certain types of seafood and it has to be prepared in certain ways. Hence, I used cooked shrimp cause that’s what he mostly prefers. It can definitely be replaced with fresh shrimp or prawn.
While cooking with shrimp, be careful not to overcook it or else, it tastes chewy and rough. I sautéed the shrimp separately with spices, cooked the rice separately and just when rice was almost done, I mixed the shrimp with it very lightly. Then, I covered it and let it rest for about 15 minutes for the rice to get cooked completely.
The ingredient list and the direction list might make it sound like a lengthy task but trust me, it’s not. I also feel that such dishes taste more flavorful the next day. So make a lot and enjoy some leftovers the next day or make it in advance for those lazy weekend nights.
print, email or text this recipe
This entry was tagged: Indian, indian food, rice, shrimp
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.