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1
Heat the oven to 350u00b0F. Wash the rice and soak it in cold water until needed.
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2
Wash the shrimp and drain it well. Add the salt and turmeric and mix. Refrigerate until ready to use.
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3
Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chiles. You can add a little water if it's too dry.
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4
In a large Dutch oven or oven-safe pot, heat the oil over medium heat. Add the peppercorns, cinnamon stick, cloves, cardamom, and 1 of the bay leaves. Saute until fragrant, about 2 to 3 minutes.
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5
Add the onion and saute until light brown, stirring constantly.
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6
Add half the ginger paste and saute for another 1 or 2 minutes.
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7
Add 3 cups water and salt (1 to 2 teaspoons, depending on taste) and bring the mixture to a boil.
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8
Drain the rice and add it to the boiling water along with the butter and mint. Bring to a boil, cover, and put it in the oven. Bake for 20 minutes.
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9
When the rice has been in the oven for about 10 minutes, heat some oil in a saute pan and add the remainder of the ginger paste along with the remaining bay leaf. Saute for 1 to 2 minutes and add the shrimp. Saute the shrimp until done (they should be light pink), 2 to 3 minutes.
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10
Remove the rice from the oven. Top it with the shrimp and serve.
