SHRIMP BIRYANI

Steps:

• 1) Preheat the oven to 300°F. Pulse the ginger, garlic, green chilies, garam masala, roma tomato, coconut & 1 tbsp. of cashew nuts in a food processor to make a paste. 2) Heat 3 tablespoons of oil or ghee in a pan and add half of the onions and fry until golden brown. Add the processed paste and stir fry for about 5 minutes. 3) Add the shrimp and 1/2 tsp salt. Mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat. Remove from heat and set aside. 4) Take another pan and heat 2 tablespoons of oil or ghee and fry the bay leaves & the rest of the onions and fry until the onions are golden brown. Add the rice and stir fry until the rice becomes translucent (about 10 minutes). 5) Add the peas, figs, sun-dried tomatoes, 1/2 tsp salt, water, coconut milk, cloves, saffron, curry and cardamom. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done. 6) Mix the rice and shrimp together and transfer it to a casserole. Cover with aluminum foil and bake for 10-15 minutes at 300°F. 7) While the rice is baking heat the remaining teaspoon of oil or ghee in a pan (to save time you can use the empty rice pan) and saute the remaining tbsp. of cashews until golden brown, about 3 minutes. 8) Sprinkle with lime juice and garnish with fried cashews and raisins, and serve.