500gm jeerakasala rice
600gm small shrimps
2 tbsp coconut oil
1 tsp black caraway seeds (shah jeera)
Whole garam masala (3 cardamom, 1-inch stick cinnamon, 2 cloves, black peppercorn, 1 bay leaf)
2 green chillies, chopped
2 onions, finely sliced
10 curry leaves
1 tomato, chopped
1 tsp salt (or to taste)
1 tsp crushed black pepper
1 tbsp red Kashmiri chilli powder
10gm Malabar garam masala - you can use regular garam masala too
1 tbsp coriander powder
1/2 cup yogurt, beaten well
80gm coriander, curry and mint (only leaves chopped)
1 tbsp cashewnut paste
1 tbsp refined oil
1 tbsp lemon juice
2 tbsp ghee
½ cup milk and fresh cream
6 drops kewra water (or rose water)
20gm chopped pineapple
1 tbsp lemon juice
Salt, to taste
½ tsp turmeric
1 tbsp ginger-garlic paste
1. Peel, clean and de-vein shrimps, add marinade ingredients, and let stand for at least 2 hours in the refrigerator.
2. Soak the jeerakasala rice for 30 minutes in sufficient water.
3. In a pan add coconut oil (you can use any other il if you find the flavour too strong), shahi jeera, whole garam masala and green chilli. Allow the shah jeera to crackle. Add in the sliced onion and curry leaves and fry on medium heat till they turn light brown in colour.
4. Add in the chopped tomato, salt, pepper, Kashmiri chilli powder, Malabar garam masala and coriander powder and stir well.
5. Lower the flame, add in the yogurt and whisk well. This step is crucial to avoid curdling of the yogurt. Mix in the chopped coriander and mint leaves and stir well. Add 1 tbsp cashewnut paste.
6. Add in the shrimps and cook 2 mins.
7. Boil 1 litre of water with whole spices and 1 tbsp refined oil for 20 minutes and then take out all the whole spices. Add in the lemon juice and bring rice to a boil. Cook for 5 tp 6 minutes and until only 80 per cent cooked.
8. Take a handi and lay a layer of rice. Layer in some of the cooked shrimps. Repeat this alternate layering of rice and shrimps masala pieces. Finish with a layer of rice on top.
9. In a pan, boil the ghee, cream and milk, mix well and pour on top of the rice.
10. Garnish with chopped mint, fresh coriander, green chilli, onion, curry leaves, raisins, chopped pineapple and kewra/rose water.
11. Lower the flame and cover the pan tightly.
12. Cook on low heat for about 5 to 6 minutes or till all the water is absorbed from the rice. Turn off the flame and set to rest for 5 minutes before opening the cover.
13. Serve hot with some mix raita and salan.
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