|Peas||1⁄2 Cup (8 tbs)|
|Basmati rice||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm)|
|Coconut||1 Cup (16 tbs)|
|Garam masala powder||2 Teaspoon|
|Lime juice||1 Tablespoon|
|Cashew nuts||1⁄2 Tablespoon|
|Water||4 Cup (64 tbs)|
Wash the rice and soak it in plain water for 10 minutes.
Make a paste with the green chillies, garam masala powder, ginger, garlic and coconut.
Put 3 tbsp of ghee or butter in a pan and heat it.
Add to this half of the onion and fry it till it becomes golden brown in colour.
Add the ground masala paste and salt to the onion and stir it for the next 5 minutes.
Add the shrimps and salt.
Mix the shrimp well so that it is well coated with the masala.
Cook it over a low flame for the next 5 minutes.
When done, remove it from flame and keep aside.
Take another pan and heat 3 tbsp of butter or ghee in it.
Put the bay leaves into it and fry.
Next, put the remaining onions into it and fry till it turns golden brown in color.
Add the rice and for the next 10 minutes stir fry it.
Next, add the peas and 4 cups of water.
Cover the pan with the lid.
Let the rice cook for the next 15 minutes over a low flame.
Preheat the oven at 300°F or 150°C.
Mix the shrimps and the rice in a greased serving bowl.
Take an aluminum foil and cover the top of the pan with it.
Put the pan in the oven and bake for 10 to 15 minutes.
Once done, add lime juice to the rice.
Garnish it with fried cashew nuts and raisins.
Serving size: Complete recipe
Calories 3282 Calories from Fat 1156
% Daily Value*
Total Fat 133 g204.5%
Saturated Fat 82.1 g410.4%
Trans Fat 0 g
Cholesterol 1001.2 mg333.7%
Sodium 1476.9 mg61.5%
Total Carbohydrates 376 g125.2%
Dietary Fiber 22.4 g89.7%
Sugars 28.2 g
Protein 143 g286.5%
Vitamin A 42.9% Vitamin C 244.4%
Calcium 64.6% Iron 114.4%
*Based on a 2000 Calorie diet