Kolambichi Khichadi (Shrimp Rice)

Ingredients

For the masala:

• 2 tbsp oil
• 4 nos. cloves (Lavang)
• 4 nos. Cardamom (Velchi)
• 2 pieces, 1/2 inch each cinnamon (Dalchini)
• 4 flakes Garlic, crushed
• 3 (medium sized, chopped) Onions
• 1/2 cup Khaskhas
• 1/2 cup Dry grated coconut powder

For the Marinade

• 2 tsp Salt
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1 tbsp Ginger-garlic paste
• 1/2 tsp Tamarind concentrate

Remaining ingredients

• 2 tbsp Oil
• 1 pound Shrimp (raw, peeled, deveined)
• 4-5 flakes (crushed) Garlic
• 1 (medium sized, chopped) Onion
• 1 1/2 cup Rice
• 1 1/2 cup (as much as is needed to cook 1 1/2 cups of rice) Water
• 1 tsp Ghee
• 2 tsp Lemon juice
• Coriander for garnishing

Procedure

1. Masala: Heat some oil; add cloves, cardamom, cinnamon and garlic flakes, fry them for 2 minutes.
2. Then add chopped onions and khaskhas, fry till the onions are golden brown in colour.
3. Add dry grated coconut powder, fry till the mixture is brown.
4. Let this mixture cool, then grind it in the blender with half a cup of water. (This masala can be made ahead of time, frozen and stored for a couple of months.)
5. Marinate the thawed/fresh shrimp with all the marinade ingredients for atleast 15-20 minutes.
6. Wash the rice; leave it soaking in some water.
7. Heat oil in a heavy bottomed pan, fry crushed garlic flakes for 2 minutes, add a chopped onion, and fry till it turns translucent.
8. Add the marinated shrimp (keep the flame high while doing this), mix well, and cook for 5 minutes.
9. Heat some water at the same time.
10. Add the washed rice, mix everything well. Add hot water, let it boil.
11. Add 4 tbsp of the fried ground masala and 1 tsp ghee. Adjust the salt and chilli powder as per your taste.
12. Cover the pan and cook the khichadi till the rice is cooked. (If you are cooking in a pressure cooker, one whistle is enough.)
13. Garnish the khichadi with chopped coriander and squeeze some lemon juice over it.