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1
Preheat the oven to 350 degrees. 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 tumeric 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 chilis. You can use a little water if it is too dry.
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4
Chop the onion and mint and leave to the side until needed.
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5
Heat the oil on medium in an oven safe dish. Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf. Saute until fragrant, approximately 2-3 minutes.
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6
Add the chopped onion and saute until light brown, stirring constantly.
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7
Add 1/2 of the paste and saute for another minute or two.
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8
Add water and salt (1-2 teaspoons depending on taste) and bring to this to a boil.
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9
Drain the rice and add it to the boiling water and add the butter and mint. Bring this to a boil, cover and place it in the oven. Bake for 20 minutes.
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10
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 paste along with the other bay leaf. Saute this for a minute or two and add the shrimp. Saute the shrimp until done (they should be light pink) about 5 minutes.
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11
Remove the rice from the oven. Top it with the shrimp and serve with kachumber (recipe can be found on my profile :P)
