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Ingredients

• 2 pounds [900 g] shrimp, shelled and deveined
• ¼ cup [60 mL] cilantro leaves and stems, chopped
• ½ teaspoon [3 mL] turmeric
• ½ teaspoon [3 mL] ground dried lime (loomi) or grated zest of
• ½ lemon or lime
• ¾ cup [180 mL] raw basmati rice, ground
• 1 teaspoon [5 mL] salt
• 1 large onion, diced fine
• 2 tablespoons [30 mL] ghee or olive oil
• 1 teaspoon [5 mL] baharat spice mix (see Chef Notes)
• ½ teaspoon [3 mL] ground dried lime (loomi) or grated zest of ½ lemon or sour lime
• ¼ cup [60 mL] tamarind pulp
• 1 cup [240 mL] hot water
• 1 cup [240 mL] rich chicken stock, hot
• 1 small onion, minced
• 1 tablespoon [15 mL] ghee or olive oil
• 1 cup [240 mL] tomatoes, peeled, seeded, and chopped
• 1 teaspoon [5 mL] baharat spice mix
• ½ teaspoon [3 mL] hot chile pepper or more to taste, minced
• 2 teaspoons [10 mL] sugar
• Salt to taste
• 2 cups [480 mL] rich chicken stock
• Small timbales of sweetened saffron rice (muhammar rice) (see Chef Notes)
• Sprigs of cilantro
• Lime zest

Combine the following and dry-toast in a skillet

• 2 tablespoons [30 mL] black peppercorns
• 1 tablespoon [15 mL] coriander seeds
• 1 tablespoon [15 mL] cassia bark or stick cinnamon
• 1 tablespoon [15 mL] cloves
• 4 teaspoons [60 mL] cumin seeds
• ½ teaspoon [3 mL] cardamom seeds
• 1 whole nutmeg, freshly grated
• 2 tablespoons [30 mL] paprika
• ¼ teaspoon [1 mL] saffron threads
• 3 cardamom pods, cracked
• 2 tablespoons [30 mL] rose water, hot
• 2 cups [480 g] basmati rice
• 6 cups [1.4 L] water
• 1 tablespoon [15 mL] salt
• ½ cup [120 mL] sugar or honey
• ¼ cup [60 mL] ghee

Description

Chow