|Basmati rice||3 Cup (48 tbs)|
|Water||6 Cup (96 tbs) (to cook rice)|
|Petite shrimp||1⁄2 Pound|
|Cashews||6 , chopped|
|Onions||1⁄2 Cup (8 tbs)|
|Ginger garlic paste||2 Teaspoon|
|Dhaniya powder||2 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Chilly powder||To Taste|
|Cinnamon sticks||3 Medium|
De-tail, wash & clean shrimp well.
Blend & puree tomatoes, cilantro, mint, yogurt, cashews, green chillies in a blender into a smooth paste. Marinade shrimp in this paste for at least 2 hours.
Heat 3 tbs oil & 2 tsps ghee in a deep skillet. Add Bay leaves, cloves, cinnamon sticks, star anise, nutmeg, onions & ginger garlic paste. Saute until onions turn golden brown.
Add the marinated mixture & fry well until shrimp becomes small & rounded. Add dhaniya powder, garam masala powder, salt & chilly powder. Mix well & cook until water evaporates from the mixture.
Add Basmati Rice & mix well. Add 6 cups water & cook until rice is done.