One-Pot Shrimp and Tomato Pulao

Name: One-Pot Shrimp and Tomato Pulao
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup basmati rice; 1 pound peeled, deveined large shrimp; 1 teaspoon Kashmiri red chile powder (or other mild red chile powder); ¾ teaspoon ground turmeric; ¼ cup ghee or neutral cooking oil (such as vegetable or canola); 4 whole peppercorns; 3 whole cloves; 1 teaspoon cumin seeds; 1 medium yellow, white or red onion, thinly sliced; 1 ½ tablespoons garlic paste or freshly grated garlic; 2 to 3 Thai green chiles, chopped; 1 ½ teaspoons ground cumin; 3 plum tomatoes, chopped; Sea salt and freshly ground black pepper; 2 teaspoons white vinegar; 1 teaspoon Worcestershire sauce; 1 ½ cups chicken stock or water; 2 tablespoons fresh lemon juice plus 3 lemon slices (from 1 lemon); 1 tablespoon chopped cilantro, for serving

By Zainab Shah

Published September 18, 2025

Ryan Liebe for The New York Times. Food Stylist: Brett Regot.

Ready In: 1 hr
Rating: (0)
Comments: Read comments

This shrimp pulao is a beloved staple in the kitchens of Mumbai’s Parsi community, descendants of Zoroastrians who settled in India after fleeing religious persecution in Iran. Rooted in the rich traditions of South Asian cooking, the dish features familiar elements like cumin, red chile powder and fragrant basmati rice. What truly sets this pulao apart is its unmistakable tang from a bold, savory mix of tomatoes, vinegar, lemon slices and a dash of Worcestershire sauce. That signature sourness balances the gentle sweetness of plump shrimp and caramelized onions, creating a deeply satisfying one-pot meal. Ready in under an hour and easily scalable, it’s perfect for a weeknight dinner or feeding a crowd with minimal fuss. Serve with a cooling raita, alongside dhanshak or all by itself.

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Ingredients

Yield:4 servings

1 cup basmati rice
1 pound peeled, deveined large shrimp
1 teaspoon Kashmiri red chile powder (or other mild red chile powder)
¾ teaspoon ground turmeric
¼ cup ghee or neutral cooking oil (such as vegetable or canola)
4 whole peppercorns
3 whole cloves
1 teaspoon cumin seeds
1 medium yellow, white or red onion, thinly sliced
1 ½ tablespoons garlic paste or freshly grated garlic
2 to 3 Thai green chiles, chopped
1 ½ teaspoons ground cumin
3 plum tomatoes, chopped
Sea salt and freshly ground black pepper
2 teaspoons white vinegar
1 teaspoon Worcestershire sauce
1 ½ cups chicken stock or water
2 tablespoons fresh lemon juice plus 3 lemon slices (from 1 lemon)
1 tablespoon chopped cilantro, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a bowl, cover the rice with water and set aside to soak. In a bowl, combine the shrimp, chile powder and turmeric, tossing to coat the shrimp.
Step 2
In a Dutch oven or other heavy pot, heat ghee on medium until melted, about 30 seconds. Stir in the peppercorns, cloves and cumin seeds. Add the onion and cook, stirring occasionally, until the onion starts to turn golden, 7 to 10 minutes. Stir in the garlic and cook for 30 seconds.
Step 3
Stir in the green chiles and cumin. Add the tomatoes, 2 teaspoons salt and 1 ½ teaspoons pepper, and stir some more. Continue cooking until the tomatoes start to become jammy and the oil separates from the tomato mixture, 5 to 10 minutes.
Step 4
Stir in the seasoned shrimp, vinegar and Worcestershire sauce, and continue cooking for a few minutes, until the shrimp start to turn pink.
Step 5
Drain the rice, add it to the pot and stir to coat. Stir in the stock, lemon juice and lemon slices. Turn the heat up to high. Once the liquid is boiling, reduce to a simmer. Cover and cook, undisturbed, for 15 minutes. Remove from heat and let the pulao rest, still covered, for 10 minutes.
Step 6
Uncover and fluff the pulao with a serving spoon. Adjust seasoning to taste, and top with cilantro before serving.