1 kg Basmati rice
2 kg Fresh shrimp, cleaned and washed
1 tbsp Salt
1 tbsp Paprika
1 tbsp Cumin and coriander (Gulgulan) powder
½ tbsp Turmeric
1 tbsp Al-Ameer special spice mix
1 Vegetable bouillon cube
200 ml Oil
100 g Fried onions
Whole spices: (Black pepper, cardamom, cinnamon, cumin, coriander, cloves)
2 Dried black limes (Loomi)
1 Green bell pepper, chopped
4 Fresh green chilies / 4 Dried red chilies
1 tbsp Garlic paste
1 tbsp Ginger paste
1 Whole head of garlic
1 sprig Fresh curry leaves (Karaptha)
1 bunch Fresh coriander (cilantro)
1 bunch Fresh dill
Preparation: Soak the rice in water for 5 hours. Clean and wash the shrimp, then drain. Place the shrimp in a pot over medium heat, stirring until its natural juices are released and then evaporate.
Searing the Shrimp: Add a little oil to the shrimp. Continue stirring while adding 4 whole cardamom pods, 4 whole cloves, 2 cinnamon sticks, and a pinch of whole black pepper, cumin, and coriander, along with the fresh curry leaves.
The Base: In a second pot, sauté the fried onions in oil until they reach a deep golden brown. Add the curry leaves, garlic paste, and ginger paste. Stir well, then add the chopped green bell pepper along with all the spices (salt, pepper, turmeric, paprika, Al-Ameer special spice mix) and the bouillon cube.
Tomatoes: Add 2 finely chopped tomatoes and stir until they soften and dissolve into the mixture.
Simmering: Pour in 2 cups of water and let it simmer on low heat until the flavors meld. Add the seared shrimp, the dried black limes, and the whole head of garlic. Cook until the shrimp is fully tender.
The Rice: Drain the soaked rice and add it to the prepared broth. Add more water if necessary to cover the rice. Toss in the whole chilies, fresh coriander, and fresh dill. Let it simmer (steam) on low heat until the rice is fully cooked and fluffy.
Serve as shown in the picture. Bon Appétit!
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