Shrimp Juicy Mandi - Single Recipe

Marinate shrimp

Pat the shrimp dry with paper towels. In a small bowl combine yogurt, minced garlic, lemon zest, 0.25 tsp salt and 0.25 tsp red chili powder. Add shrimp and toss to coat. Cover and refrigerate for 15–20 minutes while you prepare the rice base.

Rinse and soak rice

Rinse 1 cup basmati rice under cold water until the water runs mostly clear to remove excess starch. Soak the rice in cold water for 15 minutes, then drain thoroughly.

Sauté aromatics

Heat 2 tbs vegetable oil and 1 tbs ghee in a medium heavy-bottomed pot over medium heat. Add 0.5 cup sliced onion and cook, stirring occasionally, until soft and beginning to brown, about 5–6 minutes. Add 2 tsp minced garlic and 1 tsp minced ginger; sauté 30–45 seconds until fragrant.

Build spice base

Add 0.25 cup chopped tomato and cook 2–3 minutes until it softens. Stir in 1.5 tsp Mandi spice mix (or baharat), 0.5 tsp ground coriander, 0.5 tsp ground cumin, 0.25 tsp turmeric, 0.5 tsp smoked paprika, 2 whole cardamom pods and 1 bay leaf. Cook for 1 minute to bloom the spices.

Toast and combine rice

Add the drained basmati rice to the pot and stir gently to coat each grain in the spiced oil for 1–2 minutes — this helps keep the rice separate. Season with 1 tsp salt and 0.5 tsp black pepper.

Add liquid and simmer

Pour in 1.5 cups water and bring to a gentle boil over medium-high heat. Taste the broth (careful — hot) and adjust seasoning if needed. Lower heat to maintain a low simmer, cover the pot with a tight lid, and cook undisturbed for 12 minutes.

Cook shrimp

Meanwhile, heat a nonstick skillet over medium-high heat and add a drizzle of oil. Remove shrimp from the marinade and sear shrimp 1–1.5 minutes per side (shrimp cook quickly) until opaque and just cooked through. Finish with 1 tbs lemon juice and sprinkle 1 tbs chopped cilantro. Keep warm.

Steam finish

After rice has simmered 12 minutes, turn off the heat and let it sit, covered, for 6–8 minutes to steam and finish cooking. This resting step yields fluffy, separate grains.

Assemble mandi

Fluff the rice gently with a fork and transfer to a plate or shallow serving bowl. Nestle the seared shrimp on top of the rice. Scatter 2 tbs crispy fried onions, toasted slivered almonds if using, and a few mint leaves. Serve with lemon wedges on the side.