Okay, it's made with Indian rice and Indian spice (to save time), but it still tastes good. If you want to know how it is made, here is the recipe.
- rice (I used Indian rice, but most long grain rice would do) - 2 cups
- chicken broth - 16 oz.
- sweet onion - half of a large one, diced
- button mushrooms - 5 pieces, sliced
- tandoori masala powder - 1 tablespoon
- scallion (or green onion) - one piece
- shrimps - 5 large ones, cubed
- mini Roma tomatoes - about 10, quartered
- butter - 2 tablespoons
- white wine - 2 tablespoons
- salt - 1 teaspoon or to taste
- cayenne pepper - (optional) 1/4 teaspoon or to taste
- Use a large 12-inch sauté pan (preferably the stainless steel, not the non-stick kind) on stove, turn heat to high and melt the butter
- Put in tandoori masala powder and onion, cook until about to turn brown, then turn heat to medium. About five minutes
- Put in tomatoes and mushroom, mix well with onion. About one minute
- Add chicken broth, rice, and scallion, mix well so flavor would be infused into the rice. Make sure the rice is even in height in pan to promote even cooking. About one minute
- Add salt and cayenne pepper if you want, then close the lid. Turn heat to low, and cook for 10 minutes. Stir every couple minutes so the rice doesn't stick to the bottom
- Add two tablespoons of white wine (I used Chardonnay and it adds a nice fruity note as it cooks) and shrimp. If the rice is beginning to stick to the pan, add another tablespoon of olive oil, and stir. Remember to keep the rice even in pan. Simmer for the rest of the 10 minutes on low, and stir regularly.
- Turn off the stove and take the pan away from heat. Let the lid remain closed for another two minutes to let the rice cook through without drying it up. It's very yummy as is, or used it to make burritos.