Ingredients:
- 250 g long grain rice;
- 300 grams of shrimp;
- 2, 5 cups chicken broth;
- 2 slices fresh ginger;
- 3 cloves of garlic;
- 1 onion;
- Bay leaf;
- 2 cloves flower;
- 1/3 teaspoon curry;
- 1 bell pepper;
- 1 carrot;
- 2 tomatoes;
- Parsley;
- Salt;
- Vegetable oil.
Preparation:
Boil fresh shrimp in salted water. Boil shrimp need to first boil. Ready shrimp cool. Clean and separate the tails.
Rinse and soak the rice in cold water. Soak rice in water for one hour. Next, fold the rice in a sieve and let drain water.
Bulgarian pepper Wash, remove seeds, cut into cubes. Wash tomatoes and cut into small cubes. Carrots are clean, grate. Onion peel and chop very finely. Garlic and ginger finely chop. Carnation flowers need izmolot.
Take a frying pan with a thick bottom, you can take the kettle, heat four tablespoons of vegetable oil. Add the minced onion until transparent and prozharte. Then add the garlic, ginger, ground cloves, bay leaf. All Stir and fry for one minute, while constantly stir. Do not let the spices scorched.
A minute later Sprinkle curry powder and mix everything carefully. Add to the same bell peppers, tomatoes and carrots. Again, all mix again and pour one cup of broth.
Vegetables simmer for five minutes, do not close the lid and do not reduce the fire. During steamed vegetables fluid volume should be reduced by half.
Add the rice, salt and mix. Pour the rest of the broth. When everything comes to a boil, reduce the heat. Cover the pan with a lid. Leave languish for ten minutes. Then you need to check the readiness of Fig. Fig this time should be within a slightly harsh.
Now it's time to add the boiled shrimp. Just do not mix. Leave them under the lid closed for three minutes. Meanwhile, chop the parsley. Further, all mix with shrimp. Before serving on each plate, add the greens.
Council:
Rice cooking time depends on the variety. The broth can be used meat, vegetable. You can replace the usual broth of boiled water.