Ingredients

• 250g shrimp, peeled
• 3 cups basmati, soaked · 4½ cups water or stock
• 1 onion · 1 tbsp ghee (+1 for shrimp) + 2 tbsp oil
• 1 tbsp ginger-garlic paste · 2–3 tsp tomato paste · 1 loomi
• Handful each coriander and dill
• ¼ tsp turmeric · 1 tsp pepper · 1 tsp chili · 1 tsp coriander · ¼ tsp cardamom · ½ tsp cumin · 1 tsp baharat
• Salt

Method

1. Sauté the onion in ghee and oil until nearly caramelized; add the ginger-garlic paste, shrimp and salt.
2. Add the spices for a minute, then about ½ cup water to form a gravy.
3. Stir in the tomato paste and pierced loomi, thicken, then add the coriander and dill.
4. Reserve some shrimp; add the water and rice to the rest and cook about 25 minutes.
5. Top with the reserved shrimp and steam (dum) on low 15–30 minutes. Serve with daqqus.