2 Tablespoon Oil
2 cups of medium sized shrimp, cleaned and de-veined
4 cloves of Garlic, peeled and thinly sliced
1 large piece of Ginger, peeled and thinly sliced
1 or 2 jalapeno chili's, de-seeded and minced
2 cup cilantro leaves, washed and chopped coarsely
1 red onion, peeled and chopped finely
1 bay leaf
1 cinnamon stick
1 teaspoon Turmeric powder
1/2 teaspoon Cayenne Pepper, 3/4 teaspoon if you like it hot
2 cups Basmati Rice, wash it with water and drained
1 packet of mushrooms, cleaned and sliced
1 cup of green peas
4 cups of Chicken Broth
5 teaspoons Lemon juice
1 to 2 teaspoon salt
1 teaspoon Black Pepper, freshly ground
3 to 4 cloves of Garlic, peeled and thinly sliced
2 Tablespoon Olive oil
In a small pot add oil and the chopped garlic Let garlic simmer in the oil. Switch off the heat.
Marinate the shrimp in half the ginger, garlic and 1 teaspoon of lemon juice. Let the shrimp marinate in the juices for 20 minutes. Do not marinate the shrimp for a longer time as this will change the texture of the shrimp.
In a largish pot add oil, ginger, garlic, red onion, bay leaf, cinnamon stick, jalapeno chilis, turmeric powder, cayenne pepper. Cook for 1 minute, stir the pot. Add the washed and drained rice. Add mushrooms and peas. Stir and let all this cook for a minute. Now add the marinated shrimp and cook for another minute. In total cook all this for 3 minutes or so.
Now add Chicken broth and salt and freshly ground pepper. When the broth starts bubbling, lower the heat cover the pot with a lid and let it cook at a very low temp for 15 minutes or until done. The grains should be cooked and the shrimp should be translucent.
Add Cilantro leaves and lemon juice. Now add the extra garlic oil and serve hot.