Rice pilaf with shrimp and lentils

Ingredients

• Rice for the pilaf: 1 cup
• 120 ml of lentils
• Shrimp: 1/2 cup (medium-sized, peeled and deveined)
• Chopped onion: 1/2 cup
• Grated ginger: 1 teaspoon
• 1/4 teaspoon of finely chopped garlic (Allium sativum)
• Yellow spices: 1/2 teaspoon
• Chili powder: 1/2 teaspoon (to taste)
• Ground spices: 1/2 teaspoon
• Ground cilantro: 1/2 teaspoon
• Ground spices (chili pepper, cilantro, cumin, etc.): 1/4 teaspoon
• 2 tablespoons of oil paint
• 1 tablespoon of butter
• 2 cinnamon sticks
• Two cinnamon sticks
• A pinch of cinnamon (about 1 small piece)
• A single leaf of tej (or tea)
• Fresh pepper: 2 to 3 (sliced)
• 2 tablespoons of chopped chives
• According to preference
• 720 ml of hot water

First, thoroughly rinse the rice and mung beans, then soak them in water for 30 minutes.

Marinate the shrimp in a small amount of salt and food coloring for 5 minutes.

In a container, heat the oil paint and lightly brown the cardamom, cloves, cinnamon, and bay leaves.

Next, add the finely chopped onions back in and cook until they take on a light brown color. Then, add the minced garlic and ginger and cook for a few minutes.

Mix the spices (turmeric powder, chili powder, cumin, and cilantro) with a little water to form a paste.

Heat some oil paint and gently poach the shrimp for 2 to 3 minutes, then remove them and set aside.

Bring the rice and lentils back to a simmer in the water for 2 to 3 minutes.

Mix the hot water and salt thoroughly, then cover the container.

Cook over medium heat for 15 to 20 minutes, until the rice and lentils are tender and the water has completely evaporated.

Stir occasionally to prevent them from sticking to the bottom of the pot.

Finally, combine the cooked shrimp, fresh chili slices, and chopped cilantro.

Cover with plastic wrap and let it rest for 2 minutes.

Next, remove the film.