Malabar shrimp pulao from Gunpowder: Explosive Flavors from Modern India (page 123) by Harneet Baweja and Devina Seth and Nirmal Save

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Notes about this recipe

  • Kduncan on February 28, 2019

    This shirmp stock is really great. Overall it took longer to reduce the liquid then the recipe said, even with 1.5Xs the time ours ended up soupier then the picture (and we left it mostly uncovered). The recipe is mostly time consuming, but not hard, hence a good weekend meal.

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