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