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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Pullao   
    Categories: Seafood, Herbs, Chilies, Vegetables, Herbs   
         Yield: 6 servings   
       
         3 tb Fine chopped cilantro; more   
              - for garnish   
         1 tb Lemon juice; more to taste   
         1 ts Ground turmeric   
         1 ts Garam masala   
     1 1/2 ts Fine salt; more to taste   
         1    Fresh hot green chile; thin   
              - sliced   
         4 tb Neutral oil   
         1 lb Large (U-25) shrimp; peeled   
         1 md Yellow onion; halved, thinly   
              - sliced   
         2 c  Basmati rice   
         4 tb Unsalted butter   
       
     In a small bowl, combine 1 tablespoon warm water,   
     cilantro, lemon juice, turmeric, garam masala, 1/2   
     teaspoon salt and the green chile.   
        
     Heat 2 tablespoons oil in a 10-inch skillet over   
     medium-low. Pour the contents of the small bowl into the   
     skillet and cook, stirring, for 2 to 3 minutes. Add the   
     shrimp and cook with the spices over medium heat until   
     the shrimp turn pink and are almost cooked through, 2 to   
     4 minutes.   
        
     With a slotted spoon, transfer the shrimp to a bowl,   
     leaving the sauce behind. Pour 1 cup water into the   
     skillet and scrape up anything stuck on the pan. Turn   
     off heat and reserve.   
        
     In a heavy-bottomed, 3-to-4-quart Dutch oven or pot,   
     heat remaining 2 tablespoons oil over medium. Add onion   
     and cook until the edges begin to turn golden brown, 3   
     to 4 minutes. Add the rice, 2 cups water, 1 teaspoon   
     salt, and the liquid from the skillet. Stir and bring to   
     a boil, then cover and reduce heat to very low. Cook for   
          25    minutes.   
        
     Remove the lid and use a fork to stir in the shrimp.   
     Cover and cook until the shrimp and rice are tender,   
     about another 10 minutes. Stir in butter until melted   
     and the rice is coated. Taste and add more salt or lemon   
     juice if needed. Top with more chopped cilantro and   
     serve.   
        
     Recipe from: Madhur Jaffrey   
        
     Adapted by: Melissa Clark   
        
     Yield: 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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