Shrimp Mango Coconut Pulao - By Vahchef @ vahrehvah.com

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

Add oil to a pan for making pulao.

Add bay leaf, peppercorns, and cinnamon to the oil.

Add cumin seeds and sliced onions; sauté slightly without browning.

Add ginger-garlic paste and sauté a bit more.

Add turmeric for color and slit green chili.

Prepare shrimp by mixing with salt and chili powder; set aside.

Add mint leaves, coriander leaves, and diced tomatoes to the pan.

Pour in coconut milk and mix well.

Add water in a ratio of 1 3/4 to 1 for the rice.

Cover the pan and bring to a boil on high flame.

Once boiling, add washed and soaked basmati rice; mix once and cover again.

Cook on high flame for the first 3 minutes.

After 3 minutes, sprinkle garam masala over the rice.

Press mango slices into the rice and arrange the shrimp on top without mixing.

Add small pieces of butter on top of the shrimp and cover the pan.

Cook on a slow flame for another 5 minutes.

Switch off the flame and let it rest covered for 3-4 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens