Ingredients:For marinade:
1 green chili
4 cloves of garlic
2 tbsp. Chopped fresh cilantro
16-18 medium size shrimps
1 cup basmati rice
1 medium size onion thinly sliced
3 tbsp. oil1 tsp. Turmeric powder
1 tsp. Skp masala
1 tsp. Red chili powder
1 tsp. Dhane powder (cilantro powder)
½ tsp. Garam masala
1½ tsp. Salt
2 cups hot water
For tempering:
1 inch Cinnamon stick
1 black cardamom
3 cloves
2 bay leaves
For garnishing:
2 tbsp. Cilantro
2 tbsp. Grated fresh coconut
Wash the rice 3-4 times.
Drain and spread it on a cloth to drain properly. Grind the marinade ingredients to a smooth paste. Apply the Marinade, ½ tsp. Tumeric powder, ½ tsp. Chili powder, ½ tsp. SKP masala, ½ tsp. salt to shrimps.
Heat the oil and add cinnamon, cardamom, cloves, bay leaves. Saute for a minute. Add onions to it. Saute the onions till they are soft. Add the washed and drained rice. Saute the rice till the grain looks white and opaque say for 5-7 minutes. Add marinated shrimps and saute for another 7-10 minutes or till the shrimps change color and curl up. Add remaining turmeric powder, SKP masala, chili powder, dhane powder, garam masala and salt to it. Mix everything very well and add hot water. Cover and let it cook on low heat till rice is cooked.
Garnish with chopped corriander and fresh coconut.