- 2 cups basmati rice
- 1 pound shrimp, shelled and de-veined
- 1 teaspoon salt
- 1/2 teaspoon ground tumeric
- 1/4 bunch cilantro
- 2 serrano chilis
- 1 1 inch piece of ginger
- 4 large cloves of garlic
- 4 tablespoons oil
- 1 large yellow onion
- 1 teaspoon whole black peppercorns
- 1 cinnamon stick, 1 1/2 inches
- 1/4 stick of butter
- 1/2 teaspoon whole cloves
- 10 - 12 whole green cardamom pods
- 2 bay leaves
- 3 cups water
- 2 sprigs mint
- Salt to taste
1) Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.
2) Wash the shrimp and drain it well. Add the salt and tumeric and mix. Refrigerate until ready to use.
3) Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis. You can use a little water if it is too dry.
• Chop the onion and mint and leave to the side until needed.
• Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.
4) Add the chopped onion and saute until light brown, stirring constantly.
5) Add 1/2 of the paste and saute for another minute or two.
6) Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
7) Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.
8) When the rice has been in the oven for about 10 minutes heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.
9) Remove the rice from the oven. Top it with the shrimp and serve with kachumber
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