HOT. HOT. HOT.
AND YUM. YUM. YUM.
And the house smelled wonderful!
- 2 cups basmati or brown rice
- 1 pound shrimp, shelled and de-veined
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 bunch cilantro or parsley
- 1 Jalapeno
- 1 1 inch piece of ginger
- 4 large cloves of garlic
- 4 tablespoons oil
- 1 large yellow onion
- 1 teaspoon whole black peppercorns
- 1 cinnamon stick, 1 1/2 inches
- 1/4 stick of butter
- 1/2 teaspoon whole cloves
- 10 – 12 whole green cardamom pods
- 2 bay leaves
- 3 cups water
- 2 sprigs mint
- salt to taste
- Preheat the oven to 350 degrees. Wash the rice and soak it in cold water until needed.
- Wash the shrimp and drain it well. Add the salt and turmeric and mix. Refrigerate until ready to use.
- Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro/parsley and jalapeno (I did not seed the pepper.). Use a little water if it is too dry.
- Chop the onion and mint and leave to the side until needed.
- Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.
- Add the chopped onion and saute until light brown, stirring constantly.
- Add 1/2 of the paste and saute for another minute or two.
- Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
- Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20–40 minutes (depending upon what kind of rice)
- When the rice has been in the oven for about 10-30 minutes (or almost done) heat some oil in a saute pan and add the remainder of the paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done; about 5 minutes.
- Remove the rice from the oven. Top it with the shrimp.