For the shrimp, you begin by cooking onions, curry leaves, and nigella seeds. Then you add the shrimp and a sliced chile. Then you add ginger and salt. Then you add fenugreek leaves and lemon juice. Peeling the shrimp was the longest part of this recipe. Once everything's ready, it cooks in less than 15 minutes.
The rice was slightly different from other Indian rice dishes in preparation. The rice is soaked for only 15 minutes rather than the usual 30 minutes. Melt some butter, add some some cumin seeds, a clove, and some crushed cardamom pods, then stir in the drained rice. Add boiling water, in an amount as if you hadn't just soaked the rice. (Usually the water for soaked rice is quite a bit less than usual.). The rice is cooked for only 10 minutes, then sits for another 10 minutes. But it worked. (This all adds up to more than 30 minutes promised in the book's title, but it's so easy it hardly matters.) This may become my go-to recipe for an Indian rice.
On the side, there's a dab of the Tamarind and Date Chutney that I made yesterday. And very good it was.
Stop by Cookbook Countdown to see what other folks are making from their July cookbook. And if you've got unused books on your shelf, why don't you choose one and join in?