RECIPES OF INDIA

Ingredients

1 lb

1 cup

1 medium

1 inch piece

3 cloves

2

2/3 cup

2 tsp

1 tbsp

1 tbsp

1 tbsp

2

1/4 cup

1 tsp

Shrimp (shelled and deveined)

Basmati rice (soaked in cold water for 20 minutes)

Onion (chopped)

Ginger (grated)

Garlic (crushed)

Green chillies

Coconut (grated)

Garam masala

Lime juice

Cashewnuts

Raisins

Bay leaves

Ghee (or butter)

Salt (adjust to taste)

1. Preheat the oven to 300 degrees F
2. Grind the ginger, garlic, green chilies, garam masala, cashew nuts and coconut to make a paste
3. Heat 3 tbsp of butter (or ghee) in a pan and add half of the onions and fry until golden brown
4. Add the ground paste and stir fry for about 5 minutes
5. Add the shrimp and 1/2 tsp salt and mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat
6. Remove from heat and set aside
7. Take another pan and heat 2 tbsp of butter (or ghee) and fry the bay leaves and the rest of the onions and fry until the onions are golden brown
8. Add the rice and stir fry until the rice becomes translucent (for about 10 minutes)
9. Add the peas, 1/2 tsp salt and 2 cups of water and cover the pan and cook over low heat for 15 minutes or until the rice is almost done
10. Mix the rice and shrimp together and transfer it to a casserole
11. Cover with aluminum foil and bake for 10-15 minutes at 300 degrees F
12. Sprinkle with lime juice and garnish with fried cashews and raisins