Step 1

Clean, wash and devein the shrimp. Grind equal amounts of ginger and peeled garlic cloves to make a paste. Clean wash and soak the basmati rice and set everything aside.

Step 2

Heat the cooking oil in a sauce pan. Add the whole spices (black and green cardamoms, cinnamon stick, cloves and shah zeera seeds) immediately followed by sliced onions.

Step 3

Sauté the onions on medium heat until golden brown.;

Step 4

Meanwhile empty 1/2 the can of coconut milk into a sauce pan on medium heat and let it come to a boil. Add the green chillies then ginger garlic paste. Sauté well while sprinkling some water so it does not stick to the pan.

Step 5

Toss in the cleaned shrimp and mix well with the onion masala and cook till they just turn pink. Throw in some chopped ginger and switch off the flame.

Step 6

Meanwhile boil soaked basmati rice in a big pot of water. Add salt and when it is 3/4th done remove from stove and drain in a strainer to the last drop.

Step 7

Layer the shrimp masala over the steamed basmati rice. Pour the boiled coconut milk over it and top with chopped cilantro.

Step 8

Close the lid and steam on low for 10 minutes.

Step 9

After 10 minutes, open the lid and slowly and gently mix the rice by scooping out from the bottom and sides.

Step 10

Serve hot with a tongue tingling salad and grilled vegetables. I served it with green mango and radish salad and grilled zucchini. Enjoy!