- 1 ¼ c milk
- 1tsp chili powder
- 1 ½ tsp caraway seeds
- 2 cassia sticks
- 2 green cardamoms
- 1 tsp salt
- 2 medium onions, sliced
- 2 bay leaves
1c basmati rice (the recipe calls for 2 ¼ cups but we halved this)
- 5 tbsp ghee
- 4tbsp lemon juice
- Ginger root
- Mint leaves
Place chili powder, 1 tsp caraway seeds, cassia sticks, cardamons, salt, 1 onion, bay leaves and ginger in a mortar and grind to a paster with a pestle.
Cook rice according to directions, but remove from heat when half cooked.
Melt the ghee, sauté second onion until golden. Put onion in bowl and mix with lemon juice and mint leaves to taste.
Add spice paste and shrimp to the pan and stir fry about 5 minutes. Set aside in bowl.
Place half the half-cooked rice in a saucepan, place shrimp mixture on top along with half the onion mixture. Top with other half of rice and the remaining onion mixture and milk. Add extra mint to taste.
Cover and cook over low heat for 15 – 20 minutes. Mix well before serving.