Tandoori Shrimp with Indian Saffron Milk Rice
Recipe
Ingredients
Prepare the Shrimp
1 lb of Raw Shrimp peeled and deviened
1/2 cup tandoori paste
Mix and marinade for up to 2+ hours before cooking.
Saffron Milk Indian Rice:
2 cups basmati rice, soaked and rinse
3 tablespoons Ghee
3 cloves garlic
1/2 cup red onion
1 Jalapeno seeded and diced
2 Tspn Garam Masala
2 Tspn Briyani seasoning (swan)
2 Tspn Tumeric
3 1/4 cup Chicken Broth
1/3 cup half and half
8 saffron threads
Preheat oven to 375
Step 1: in and oven Safe Pan such as a Cast Iron Skillet or dutch oven, melt Ghee and stir fry Onions for 5 minutes till translucent
Step 2: And the rinse Basmati Rice and stir fry for another 5 minutes till the Rice starts changing colors and absorbing the fat. Don’t burn the rice
Step 3: add the Garlic and Jalapeno’s. Stir fry for 2 -3 minutes
Step 4: Add the Dry Seasoning; Garam Masala, Tumeric, and Briyani Seasoning and Stir Fry for another 2 minutes
Step 5: Add 3 1/4 cup chicken broth. Stir and then remove from heat, cover and pop into the oven for 25 minutes
Step 6: As the rice bakes put 8 - 10 threads of saffron in 1/3 cup half and half. Heat for 30 seconds in microwave. Stir and repeat, another 30 seconds. Let sit until the rice is done cooking and then remove the Saffron threads from the milk.
Step 7: Remove Rice from oven, uncover and pour the saffron milk into the rice and gently stir.
Step 8: Return to the oven uncovered for 10 minutes. Remove, stir and repeat. Basically, Cook for another 10 until the top layer of rice starts to brown a bit.
Step 9: Turn off the oven and keep the rice warm while you grill the Shrimp. Heat your Traeger grill to 425 and grill shrimp without turning for about 15 minutes. they don’t take long!
Serve with Greek Yogurt seasoned with Salt, Pepper and Lemon Juice.
Starting to Grill
Oh the smell!!
Off The Grill
Perfection
Subscribe to My Blog to Filla Up Now on Everything you Love!
Step by Step Photo Guide
Follow Me on Instagram @Fillaupnow
