One-Pot Shrimp and Tomato Pulao

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.