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1
Wash the rice in several changes of water and drain.
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2
Cover generously with fresh water and leave to soak for 30 minutes.
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3
Drain.
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4
Halve the shrimp crossways.
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5
Sprinkle the garlic, cumin, turmeric, cayenne, black pepper, and 1/3 teaspoon salt over the shrimp and rub the seasonings in.
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6
Cover and set aside.
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7
Pour the oil into a heavy, medium pan and set over medium-high heat.
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8
When hot, put in the shrimp and stir them around for 23 minutes or until they are just opaque.
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9
Remove with a slotted spoon and put in a bowl.
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10
Turn off the heat.
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11
Add the lemon juice and cilantro to the bowl of shrimp.
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12
Stir to mix and taste for balance of seasonings.
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13
Put the cardamom and chicken stock into the pan used for cooking the shrimp and bring to a boil, scraping the bottom to release the seasonings.
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14
Add the drained rice, 1/2 teaspoon salt if the stock is salted and 1 teaspoon if it is not, and bring to a boil again.
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15
Cover tightly, turn heat to very, very low, and cook 25 minutes.
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16
Put the shrimp and accumulated juices over the top of the rice, cover quickly, and keep cooking another minute.
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17
Turn off the heat.
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18
Stir gently to mix and keep covered until needed.
