Shrimp Juicy Mandi - Half Recipe

Rinse and soak

Rinse basmati rice under cold water until the water runs clear. Soak rice in cold water for 20–30 minutes, then drain.

Prepare rice cooking liquid

In a large pot, combine 3 cups shrimp/fish stock, 2.5 cups water, 1 tsp salt, whole cloves, 3 cardamom pods and bay leaf. Bring to a gentle boil, then reduce to a simmer for 5 minutes to infuse spices.

Cook rice

Strain out the whole spices if desired (or leave for more aroma). Add drained rice to the simmering stock, stir once, cover, reduce heat to low and cook for 12–15 minutes until rice is tender and liquid absorbed. Remove from heat and let rest, covered, for 5–7 minutes. Fluff with a fork before serving.

Marinate shrimp

In a bowl combine yogurt, 1 tbsp olive oil, minced garlic, grated ginger, lemon juice, 0.5 tsp kosher salt, 0.25 tsp black pepper and half of the mandi spice mix (mix spices together before). Add shrimp and toss to coat. Marinate for 15–30 minutes in the refrigerator (no longer than 1 hour for best texture).

Sear shrimp

Heat 1 tbsp vegetable oil or ghee in a large skillet over medium-high heat. Add half of the sliced onion and the chopped tomato; cook 3–4 minutes until softened. Push vegetables to the side and add marinated shrimp in a single layer. Sear shrimp 1–2 minutes per side (until just opaque and pink). Remove shrimp and set aside. Keep pan juices and vegetables — they add flavor to the mandi.

Prepare smoky dum

Return the skillet with pan juices to medium-low. Add remaining 1 tbsp oil/ghee and remaining sliced onion; cook until golden and slightly crisp. Sprinkle remaining mandi spice mix over the onion and stir for 30 seconds. Add the cooked shrimp back to the pan and warm through for 1 minute.

Optional traditional smoke (sham'e)

To impart authentic mandi smoke, place a small piece of lightly charred charcoal in a metal spoon. Heat charcoal over a gas flame until glowing. Put the hot spoon in the center of the shrimp pan; drizzle 1 tsp oil over charcoal and immediately cover the skillet with a tight lid to trap smoke for 4–6 minutes. Remove lid and carefully discard charcoal. Alternatively, place a small bowl of hot smoked tea leaves or use a stovetop smoking gadget.

Layer rice and shrimp (service)

On a large serving platter, spread half the fluffed rice, top with the shrimp and pan-onion mixture, then cover with remaining rice if you prefer a layered mandi presentation. Sprinkle toasted almonds/cashews, fried onions, chopped cilantro and mint over the top. Serve with lemon wedges on the side.

Adjust seasoning

Taste a small portion and adjust salt or squeeze lemon as needed. Serve immediately while hot.