Preparation
Step 1
Make the spice blend. Mix all the spices in a sealable container and reserve for use. Use half the spice mix to sprinkle over the shrimp. Turn to coat.
Step 2
Set a large saucepan with the oil over a medium-high heat. Fry the shrimp until pink on both sides and cooked through. Remove from the pan.
Step 3
Return the pan to the heat and cook the onion, garlic, ginger and green chili for 4-5 minutes or until starting to soften. Stir in 2 tbsp of the spice mix and cook for 1-2 minutes, adding more oil if needed.
Step 4
Pour in the sieved tomato and add the rice. Stir well to coat then pour in 5 cups water. Season with salt and bring to the boil. Reduce heat to medium-low and cover with the lid. Cook for 10-15 minutes or until the rice has absorbed all the water and is soft and fluffy.
Step 5
Add the shrimp to the rice and gently stir to combine. Arrange on a serving platter and garnish with the fried onions and coriander leaves.
