When Madhur Jaffrey first published her cookbook, “An Invitation to Indian Cooking,” in 1973, Americans had a hard time finding Indian staples like garam masala and basmati rice in local supermarkets, and dishes like her fragrant shrimp pulao were considered special-occasion fare. Much has changed, and these days pulaos are easy to throw together on any given weeknight, often straight from the pantry. This one is gently spiced, letting the delicate flavors of the rice and shrimp shine.
Jaffrey suggests serving it with a yogurt-based vegetable dish. But even simpler, a little dollop of salted yogurt on the side adds a cool and creamy contrast. _____ Recipe from Madhur Jaffrey; adapted by Melissa Clark Total time: 50 minutes Servings: 6.