3 1/2 Cups of Rice (Basmati rice is best recommended)
5 Cups of Water
2 Red Onion (chopped)
2 Tomatoes (small slices)
1 Tsp. Ginger-Garlic-Chili Paste
1 Pc. Cinnamon Stick (an inch)
1/4 Kg. Peeled Shrimps
A Dash of Turmeric Powder
2 Pcs. Vegetable Maggi Bouillon Cube
1/4 Cup Green Peas
Fresh Crushed Pepper (for shrimp marination)
Salt to taste (for shrimp marination)
1. First, marinate the shrimps in salt and pepper for 10-15 minutes.
2. Saute the onion. Put the tomatoes and stir for 10 minutes on a slow fire.
3. Put the ginger-garlic-chili paste, shrimps, maggi cube, cinnamon and turmeric powder. Keep on stirring for 10 minutes.
4. Put the rice and add 5 cups of water. When you think it is almost cooked, add the green peas, cover the pot and let it cook on a slow fire.