Shrimp (prawn)- 1 lb (1/2 kg) 9shelled & deveined)
Long grain basmati rice- 1 cup (soaked in cold water for 20 minutes)
Medium onion- 2 (chopped)
Ginger- 1 inch piece (grated)
Garlic- 2 cloves (crushed)
Green chilies- 2
Grated coconut- 2/3 cup
Garam masala- 2 tsps
Lime juice- 1 tablespoon
Cashew nuts & raisins- 1 tablespoon
Bay leaves- 2
Dalda or ghee- 1/4 cup
Preheat the oven to 300°F.
Grind the ginger, garlic, green chilies, garam masala, cashew nuts & coconut to make a paste.
Heat 3 tablespoons of dalda or ghee in a pan and add half of the onions and fry until golden brown. Add the ground paste and stir fry for about 5 minutes. Add the shrimp and 1/2 tsp salt. Mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat. Remove from heat and set aside. Take another pan and heat 2 tablespoons of dalda or ghee and fry the bay leaves & the rest of the onions and fry until the onions are golden brown. Add the rice and stir fry until the rice becomes translucent (about 10 minutes). Add the peas, 1/2 tsp salt and 2 cup of water. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done.
Mix the rice and shrimp together and transfer it to a casserole. Cover with aluminum foil and bake for 10-15 minutes at 300°F. Sprinkle with lime juice and garnish with fried cashews and raisins.