|Basmati rice||1 3⁄4 Cup (28 tbs)|
|Fresh ginger root||1 Inch, grated|
|Chili powder||1 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Garlic||8 Clove (40 gm), finely chopped|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, peeled and chopped|
|Cinnamon sticks||2 , broken into pieces|
|Shrimp||24 Large, shelled, cleaned, washed, and dried|
|Chopped parsley||4 Tablespoon|
Put the rice in a bowl and wash it in several changes of cold water.
Cover it with plenty of fresh water and let it soak for 30 minutes.
Meanwhile, combine the ginger, chiles, chili powder, turmeric, coriander, garlic, and lemon juice to make a paste; reserve.
Heat the oil in a large, heavy-based saucepan over medium-low heat.
When hot, add the onions, cinnamon, and cloves and saute until the onion is beginning to brown, stirring occasionally.
Add the paste to the sauteed onion mixture with 3/4 cup water and simmer for 8-10 minutes.
Add the shrimp and continue cooking over low heat for 2 minutes.
Remove the shrimp from pan with a slotted spoon and set them aside.
Add 2 1/2 cups hot water to the spice mixture in the pan and bring it to the boil.
Drain the rice well, then add it to the pan, stirring well.
Cover the pan very tight and cook over low heat for 15 minutes, or until the water is absorbed.
Remove the pan from the heat, stir the reserved shrimp into the rice, cover, and let the shrimp finish cooking in the heat of the rice for 5-10 minutes.
Sprinkle with the parsley and serve.