Pilaf with shrimps in a pan

Pour odorless vegetable oil into a thick-walled pan. Its amount should be such that the bottom is covered by a centimeter and a half. Heat the oil well to a hot temperature. Peel the onions, rinse, dry and cut into small pieces. Pour the onion into hot oil and fry it for a couple of minutes. Do not forget to stir. Peel the carrots from the upper skin, rinse, dry and rub on a coarse grater. Pour the carrot shavings to the onion, stir, continue to fry. Wash the bell pepper, dry it, clean it from the seed and stalks. Cut the pulp of the pepper into cubes and pour them into the pan with the vegetables. Mix and fry everything together for another three to five minutes.

We wash the peeled shrimps, let the water drain and put them in a pan with vegetables. We mix. If the shrimps are cooked and frozen, you do not need to defrost them first. Pour in hot water in such an amount that it covers the contents of the pan by one and a half to two centimeters. Add salt, curry, garlic, peeled and chopped into small pieces. Cover with a lid, bring to a boil, reduce heat to minimum and simmer the mixture for five to seven minutes.

Rice is pre-washed well to wash off excess starch from the grains. The groats should take on a translucent glassy appearance. We place the washed cereals in a frying pan with vegetables, mix. If necessary, add more hot water: the rice should be covered with liquid by half a centimeter - a centimeter.

Do not close the pan with a lid and bring the liquid in the pilaf to a boil. We are waiting for it to evaporate from the surface, but remain in the “body” of the pilaf. Then close the pan with a lid and cook pilaf for another ten minutes. Turn off the stove and leave the dish under the lid to reach readiness for another ten to fifteen minutes.

Put the finished pilaf on portioned plates and serve hot with fresh vegetables.