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Rice Pilaf with Shrimp and Turmeric

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There are two main reasons I like cooking with shrimp. First, it is ready in a flash. Second, it can get any flavor you throw its way. Here, I cook it in a turmeric-cardamom sauce with loads of fresh garlic and ginger.


  • 1 cup Basmati rice
  • 500–600 g large raw shrimp (peeled)
  • 1 large onion
  • 4 cloves of garlic
  • 2 cm fresh ginger root
  • 1/3 cup raisins
  • 1 tsp cardamom
  • 1 ½  tsp turmeric
  • Salt
  • Melted butter


  1. Peel and finely chop ginger and garlic. Divide the mixture in half.
  2. In a saucepan with a thick bottom, slightly heat 2 tablespoons of butter. Add cardamom, raisins, ½ ginger and garlic mixture. Fry on low heat for 2 minutes.
  3. Add rice and salt, cook for 1 minute, stirring constantly.
  4. Add 1 teaspoon of turmeric. Mix and pour 1 ½ cups of boiling water. Stir, cover with the lid and increase the heat. Cook for 5 minutes.
  5. Reduce the heat, cook for another 7 minutes. Do not open! Remove the pan from the heat and put in a warm place for 15 minutes.
  6. Meanwhile, sprinkle shrimp with salt and pepper.
  7. In a large deep sauté pan, heat 1 tablespoon of olive oil over medium heat and add shrimp. Add the remaining garlic with ginger. Fry shrimp over medium heat on both sides for 4–5 minutes. Sprinkle with turmeric.
  8. Put rice on plates, top with shrimp and pour in the liquid from the pan.
  9. Serve hot.