12 large shrimp, cleaned
2 1/2 cups of basmati rice (can be substituted with jasmine or aromatic rice)
250g of fresh peas
250g of green beans
250g of broad beans
2 chopped onions
1/2 teaspoon of ground cumin
4 whole cloves
2 small canela sticks
4 cardamom seeds
4 teaspoons of ground cinnamon
1/2 teaspoon of curry powder
1/2 teaspoon of grated ginger
100g of unsalted cashews
100g of white raisins
50ml of olive oil
2 tablespoons of olive oil
Salt
For the shrimp marinade
1 piece of 1cm ginger, peeled and grated
2 cloves of garlic, minced
Lemon juice from half a lemon
1/2 teaspoon of ground garam masala
2 tablespoons of olive oil
12 large shrimp, cleaned
2 1/2 cups of basmati rice (can be substituted with jasmine or aromatic rice)
250g of fresh peas
250g of green beans
250g of broad beans
2 chopped onions
1/2 teaspoon of ground cumin
4 whole cloves
2 small canela sticks
4 cardamom seeds
4 teaspoons of ground cinnamon
1/2 teaspoon of curry powder
1/2 teaspoon of grated ginger
100g of unsalted cashews
100g of white raisins
50ml of olive oil
2 tablespoons of olive oil
Salt
For the shrimp marinade
1 piece of 1cm ginger, peeled and grated
2 cloves of garlic, minced
Lemon juice from half a lemon
1/2 teaspoon of ground garam masala
2 tablespoons of olive oil
Soak the green beans in boiling water for 2 minutes and then drain
Clean the broad beans, cut each one into three pieces and boil in salted water for 3 minutes
Rinse the rice several times until the water is clear
Heat the oil in a large saucepan and add the cinnamon stick, cloves, cardamom seeds, cinnamon, curry powder, ginger, and saffron (reserve some threads)
Add the onion and reduce heat to simmer until it becomes transparent
Add the rice and mix gently with a spoon
Cover everything with water (the rice should be about 2cm below the surface)
Add the peas, green beans, broad beans, and raisins
Cover the saucepan and let cook over low heat until all the water is absorbed
While this is happening, mix the shrimp with the marinade ingredients
Soak the remaining saffron threads in a little boiling water
When the rice is almost cooked, pan-fry the shrimp and cashews for 5 minutes in oil
Pour over the rice and mix gently
Add the saffron infusion and cumin, and serve immediately.
