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This is a one pot dish in which shrimp is marinated with spices and cooked with coconut milk, shrimp stock and aromatic spices. Ingredients: 1 1/2 lb shrimp cleaned and de-veined; 1 large onion finely chopped; 1 small tomato finely chopped; few tbsp cilantro or coriander leaves; around 12-14 mint leaves; 1 1/2 tbsp ginger-garlic-green chilli paste; 4 cloves; 3 small cinnamon sticks; 4 cardamoms; small piece of star anise; 1 tsp turmeric powder; 1 1/2 tsp chilli powder; 1 tsp lemon juice; 2-3 tsp oil; 1 tsp ghee; salt to taste; 6 cashew nuts; 1 cup basmati rice washed and soaked in water for 40 minutes and then drained; 1 cup coconut milk; 1 cup shrimp stock. How to make shrimp stock: Boil 3 cups of water with the shrimp tails (and shrimp heads if you prefer) for 7-8 minutes and then drain. Marinate the shrimp with turmeric powder, chilli powder, lemon juice and salt for at least 20-30 minutes. In a pan add oil and ghee and when hot add the whole spices( cloves, cinnamon, cardamom, and star anise). Add the cashew nuts and saute till they turn golden brown. Add the onions and stir until they slightly change color and becomes soft. Add the ginger-garlic-green chilli paste and saute for 2 minutes. Add the tomatoes and cook till they are well are well mashed. Add the cilantro leaves, mint leaves. Mix well and cook for a minute. Add the marinated shrimp and saute till they are partially cooked. Add the rice and mix well. Pour the coconut milk, shrimp stock and salt. Increase the flame to high and cook until all the moisture is absorbed. Reduce the flame to lowest possible, cover and cook for 5 minutes. Remove from flame and let the rice rest for at least 15-20 minutes before opening cover. Enjoy this pulav with raita or poppadoms!