Shrimp Pulao

rice 1 lb stock 6 cups Shrimp raw 1.5 cups fresh coconut grated 1 tablespoon 2 small pieces of fresh ginger 1 onion medium 1/2 teaspoon of red chilli powder salt to taste 1/4 cup clarified butter cardamom 2 pods cumin seeds 1 teaspoon

Soak rice for 10 min. Boil shrimp with ginger in 6 cups of salter water till tender. Remove the ginger and use this water as stock. Saute onion slices till golden brown and add coconut, cardamom and cumin seeds, chilli powder and cook for about 5 min. Add rice to this. Add shrimp and the stock to this after about 2 min. Cook till rice is done. Garnish with cilantro leaves