Clean, wash and devein the shrimp. Grind equal amounts of ginger and peeled garlic cloves to make a paste. Clean wash and soak the basmati rice and set everything aside.

Heat the cooking oil in a sauce pan. Add the whole spices (black and green cardamoms, cinnamon stick, cloves and shah zeera seeds) immediately followed by sliced onions.

Sauté the onions on medium heat until golden brown.;

Meanwhile empty 1/2 the can of coconut milk into a sauce pan on medium heat and let it come to a boil. Add the green chillies then ginger garlic paste. Sauté well while sprinkling some water so it does not stick to the pan.

Toss in the cleaned shrimp and mix well with the onion masala and cook till they just turn pink. Throw in some chopped ginger and switch off the flame.

Meanwhile boil soaked basmati rice in a big pot of water. Add salt and when it is 3/4th done remove from stove and drain in a strainer to the last drop.

Layer the shrimp masala over the steamed basmati rice. Pour the boiled coconut milk over it and top with chopped cilantro.

Close the lid and steam on low for 10 minutes.

After 10 minutes, open the lid and slowly and gently mix the rice by scooping out from the bottom and sides.

Serve hot with a tongue tingling salad and grilled vegetables. I served it with green mango and radish salad and grilled zucchini. Enjoy!