From craving to table
Instructions
- 1
Rinse basmati rice thoroughly, then soak in water for 20 minutes. Drain.
- 2
Preheat oven to 350°F (175°C). Grease a large casserole or baking dish.
- 3
In a large skillet, heat vegetable oil. Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaves; sauté until fragrant.
- 4
Add sliced onions; cook until golden brown. Stir in ginger-garlic paste and sauté for 1 minute.
- 5
Add chopped tomatoes, turmeric, chili powder, and garam masala. Cook until tomatoes soften and oil separates.
- 6
Mix in yogurt, shrimp, salt, and pepper. Cook for 2-3 minutes (shrimp will finish cooking in the oven). Stir in lemon juice, half of the cilantro, and half of the mint. Remove from heat.
- 7
In a separate saucepan, bring 2 1/2 cups water to a boil. Add drained rice and salt. Cook for 5-6 minutes until 70% cooked. Drain any excess water.
- 8
Layer half the rice in the prepared casserole. Top with shrimp masala mixture, then add remaining rice.
- 9
Dot with ghee or butter and sprinkle remaining cilantro and mint over the top.
- 10
Cover tightly with foil and bake for 25 minutes. Let rest 10 minutes before fluffing and serving.