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Tandoori Shrimp with Indian Saffron Milk Rice

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Tandoori Shrimp with Indian Saffron Milk Rice

Kurt Filla
This vibrant dish features succulent tandoori-marinated shrimp grilled to perfection, paired with aromatic saffron-infused basmati rice. The rice is cooked with fragrant spices and ghee, then enriched with saffron milk for a creamy finish. Serve alongside seasoned Greek yogurt for a deliciously balanced meal that brings the flavors of India to your table.
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Prep Time 2 hours 15 minutes
Cook Time 1 hour
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Prepare the Shrimp

  • 1 lb of Raw Shrimp peeled and deviened
  • 1/2 cup tandoori paste
  • Mix and marinade for up to 2+ hours before cooking.

Saffron Milk Indian Rice:

  • 2 cups basmati rice soaked and rinse
  • 3 tablespoons Ghee
  • 3 cloves garlic
  • 1/2 cup red onion
  • 1 Jalapeno seeded and diced
  • 2 Tspn Garam Masala
  • 2 Tspn Briyani seasoning swan
  • 2 Tspn Tumeric
  • 3 1/4 cup Chicken Broth
  • 1/3 cup half and half
  • 8 saffron threads

Instructions
 

Preheat oven to 375

  • in and oven Safe Pan such as a Cast Iron Skillet or dutch oven, melt Ghee and stir fry Onions for 5 minutes till translucent
  • And the rinse Basmati Rice and stir fry for another 5 minutes till the Rice starts changing colors and absorbing the fat. Don’t burn the rice
  • add the Garlic and Jalapeno’s. Stir fry for 2 -3 minutes
  • Add the Dry Seasoning; Garam Masala, Tumeric, and Briyani Seasoning and Stir Fry for another 2 minutes
  • Add 3 1/4 cup chicken broth. Stir and then remove from heat, cover and pop into the oven for 25 minutes
  • As the rice bakes put 8 – 10 threads of saffron in 1/3 cup half and half. Heat for 30 seconds in microwave. Stir and repeat, another 30 seconds. Let sit until the rice is done cooking and then remove the Saffron threads from the milk.
  • Remove Rice from oven, uncover and pour the saffron milk into the rice and gently stir.
  • Return to the oven uncovered for 10 minutes. Remove, stir and repeat. Basically, Cook for another 10 until the top layer of rice starts to brown a bit.
  • urn off the oven and keep the rice warm while you grill the Shrimp. Heat your Traeger grill to 425 and grill shrimp without turning for about 15 minutes. they don’t take long!

Serve with Greek Yogurt seasoned with Salt, Pepper and Lemon Juice.

    Keyword Grilled shrimp dish, Indian rice recipe, Saffron milk rice, Shrimp marinade
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