Ingredients:
Basmati Rice – 1 cup, washed, soaked for 30 minutes, drained
Shrimps – 225 gms, halved
Garlic – 2 cloves, crushed
Olive Oil – 1 1/2 tblsp
Lemon Juice – 2 tsp
Coriander Leaves – 2 to 3 tblsp, chopped
Cardamoms – 2
Chicken Stock – 1 1/2 cups
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – as per taste
Black Pepper Powder as per taste
Salt as per taste
Method:
1. Mix together garlic, cumin powder, turmeric powder, red chilli powder, pepper powder and a pinch of salt.
2. Marinate the shrimps in this for 30 to 45 minutes, covered.
3. Heat oil in a heavy pan over medium flame.
4. Stir-fry the shrimps for 2 minutes and remove.
5. Add lemon juice and coriander leaves to the shrimps and mix well.
6. Pour the chicken stock to the pan and add the cardamoms.
7. Bring to a boil, scraping the bottom.
8. Add basmati rice and salt.
9. Bring to a boil again.
10. Cover and reduce flame to low.
11. Simmer for 25 to 30 minutes.
12. Remove the lid and add the shrimps along with its juices on top of the rice.
13. Cover and cook for a minute more.
14. Switch off the flame and stir gently.
15. Serve hot.
