KOLAMBI BHAAT (Shrimp Pulao with Peas)

Ingredients
For pulao -
1 1/2 cups Basmati rice
1/2 cup green peas
2 large onions, finely chopped
a pinch of turmeric
15-20 medium size shrimp
salt to taste
lemon juice
oil
For masala -
1 1/2 tsp ginger-garlic paste
2-3 green chillies (don't use too many since the whole garam masala adds heat as well)
1" piece of cinnamon
1 black cardamom
2-3 cloves
1 tsp coriander seeds
1 tsp black cumin seeds (shah jeera, or substitute cumin)
2-3 peppercorns
1 small bunch of cilantro (discard tough stems and use the rest)
10-12 mint leaves
For garnish -
finely chopped cilantro and grated coconut
Method
Wash, peel and devein shrimp. Place on a kitchen towel and pat dry. Sprinkle salt and lemon juice over
top and keep aside.
Wash rice in 2-3 changes of water. Grind all ingredients for masala into a fine paste using very little water.
In a Dutch oven or sauce pan heat about 3 tablespoons of oil. Add onion and sauté till it turns reddish
brown. Add the ground masala and sauté till it loses its moisture. Next add shrimp and stir for about 2
minutes. (Don't sauté shrimp for too long as they become chewy)
Add rice, peas and turmeric and season to taste. Mix well, taking care not to break the grain. Add 2 3/4
cups of water and bring to a boil on medium heat. Then lower heat, cover and cook until water has almost
evaporated.
Place a griddle (tawa) over flame, then rest sauce pan over griddle. Cover and cook till rice is done. This
prevents rice from sticking to the pan as well as cooks the pulao on 'dum' (steam). Garnish with chopped
cilantro and coconut and serve hot.