1 cup shrimp, peeled, deveined (16 - 20 count)
6 garlic cloves, finely chopped
1 large egg, beaten
1 cup white basmati rice, rinsed 3 times in cold running water, drained
1 cup red onions, thinly sliced
3 tablespoons ghee / unsalted butter
1 tablespoon coriander powder
1/2 teaspoon cayenne powder
1/2 teaspoon turmeric powder
2 bay leaves, dried
1 large potato, cut in wedges
Salt to taste
In a mixing bowl, mix in the marinade ingredients and set aside.
Heat ghee over medium heat in a wide bottom pot, preferably 4 - 5 qt pot. When ghee is hot, add cloves, bay leaves, green chilies and onions. Saute for 7 - 10 minutes, stirring every couple of minutes.
Add powdered ingredients and saute for a minute.
Add rice and cook for 3 minutes, stirring constantly but be careful to not break rice grains.
Add shrimp and all the egg batter, mix well. Add double the water (2 cups in this case) and potatoes. Adjust salt, bring it to a boil.
Once the water comes to a boil, reduce heat to simmer, cover and cook for about 10 minutes, or until all water has been absorbed by rice.
Garnish with chopped cilantro, serve hot!