One-Pot Shrimp and Tomato Pulao

By Zainab Shah

Updated September 24, 2025

Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
Ready In
1 hr
Rating
5(162)
Comments
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This shrimp pulao is a beloved staple in the kitchens of Mumbai’s Parsi community, descendants of Zoroastrians who settled in India after fleeing religious persecution in Iran. Rooted in the rich traditions of South Asian cooking, the dish features familiar elements like cumin, red chile powder and fragrant basmati rice. What truly sets this pulao apart is its unmistakable tang from a bold, savory mix of tomatoes, vinegar, lemon slices and a dash of Worcestershire sauce. That signature sourness balances the gentle sweetness of plump shrimp and caramelized onions, creating a deeply satisfying one-pot meal. Ready in under an hour and easily scalable, it’s perfect for a weeknight dinner or feeding a crowd with minimal fuss. Serve with a cooling raita, alongside dhanshak or all by itself. 

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Ingredients

Yield:4 servings

  • 1 cup basmati rice 

  • 1 pound peeled, deveined large shrimp 

  • 1 teaspoon Kashmiri red chile powder (or other mild red chile powder)

  • ¾ teaspoon ground turmeric 

  • ¼ cup ghee or neutral cooking oil (such as vegetable or canola)

  • 4 whole peppercorns

  • 3 whole cloves

  • 1 teaspoon cumin seeds 

  • 1 medium yellow, white or red onion, thinly sliced 

  • 1 ½ tablespoons garlic paste or freshly grated garlic  

  • 2 to 3 Thai green chiles, chopped

  • 1 ½ teaspoons ground cumin

  • 3 plum tomatoes, chopped

  • Sea salt and freshly ground black pepper 

  • 2 teaspoons white vinegar

  • 1 teaspoon Worcestershire sauce

  • 1 ½ cups chicken stock or water

  • 2 tablespoons fresh lemon juice plus 3 lemon slices (from 1 lemon) 

  • 1 tablespoon chopped cilantro, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

52 grams carbs; 185 milligrams cholesterol; 473 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 3 grams fiber; 903 milligrams sodium; 31 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, cover the rice with water and set aside to soak. In a bowl, combine the shrimp, chile powder and turmeric, tossing to coat the shrimp. 

  2. Step 2

    In a Dutch oven or other heavy pot, heat ghee on medium until melted, about 30 seconds. Stir in the peppercorns, cloves and cumin seeds. Add the onion and cook, stirring occasionally, until the onion starts to turn golden, 7 to 10 minutes. Stir in the garlic and cook for 30 seconds.

  3. Step 3

    Stir in the green chiles and cumin. Add the tomatoes, 2 teaspoons salt and 1 ½ teaspoons pepper, and stir some more. Continue cooking until the tomatoes start to become jammy and the oil separates from the tomato mixture, 5 to 10 minutes. 

  4. Step 4

    Stir in the seasoned shrimp, vinegar and Worcestershire sauce, and continue cooking for a few minutes, until the shrimp start to turn pink. 

  5. Step 5

    Drain the rice, add it to the pot and stir to coat. Stir in the stock, lemon juice and lemon slices. Turn the heat up to high. Once the liquid is boiling, reduce to a simmer. Cover and cook, undisturbed, for 15 minutes. Remove from heat and let the pulao rest, still covered, for 10 minutes. 

  6. Step 6

    Uncover and fluff the pulao with a serving spoon. Adjust seasoning to taste, and top with cilantro before serving. 

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Ratings

5 out of 5
162 user ratings
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Comments

Wende

Wow, was this good! I thought it was perfect the way it was, but I did like another commenter’s suggestion to use more tomatoes and lemon slices and I plan on making a version using those suggestions soon. I live on Cape Fear where we have access to fresh-caught shrimp for much of the year. The cooking method here did not cause the shrimp to become tough or otherwise less appealing. In fact I thought they were pretty perfect. I wouldn’t hesitate to recommend this recipe to anyone

Carol F.

How are the shrimp after that long cooking time?

KHC

There is a great New Yorker cartoon by Asher where two guys are in a kitchen, and one says to the other: "This recipe only takes 20 minutes, if you don't count the other time it takes." :)

Laura

This dish was a huge hit. After reading the comments, the only change we made was to wait and add the shrimp just as the rice started simmering.

Nina D

This is very flavorful and I didn’t even have all the ingredients!

PHMFIC

1) used one jalapeño because my grocery never has Thai chilis, and because my Diaspora Kashmiri chili powder is 4/5 hot - the result had plenty of spice 2) cooked the rice for 15 minutes, laid the shrimp on top for the 10 minutes of steaming, then folded it all together and let it stand covered for another 10 minutes. Perfectly cooked shrimp and the marinade flavors were sufficiently incorporated. Delicious. A lot of prep dishes for a one-pot meal, but worth it.

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