Maharashtrian (CKP) Spicy Shrimp Rice (Kolimbichi Khichadi)

Ingredients:
1 lb or 2.5 cups Basmati Rice
2.25 lbs shrimps, peeled and deveined
3 large onions finely chopped
2 potatoes peeled and chopped in big chunks
2 tomatoes finely chopped
1 cup coconut milk
3 bay leaves
1 cinnamon stick
1/2 tsp black pepper
1 tsp garam masala
2.5 tbsp. Ginger/ garlic paste
1/4 tsp hing or asafetida
4 tbsp, fried onion masala paste (Talalela Masala)
2 tsp chili powder
2 tsp. Kashmiri chili powder
1.5 tsp. Turmeric powder
5 tbsp. Tamarind pulp (about size of a lemon)
1/2 cup cashews
Small piece of jaggery
1 green chili slit
1/2 cup cooking olive oil or any cooking oil
4 cups boiling water
Chopped coriander for garnishing.

Method.
1. Gently wash Basmati rice and strain it in a colander and keep aside for at least 15 minutes
2. Marinate shrimps with hing, turmeric powder, chilly powders, ginger/garlic paste, tamarind paste and salt. Keep aside for at least 15 minutes.
3. Heat the pan. Heat oil keeping aside about 3 tb sp. for frying rice later.
4. Add hing, bay leaf, cinnamon stick.
5. Add onions, sauté for 5 minutes until it becomes translucent.
6. Add tomatoes and saute for couple minutes.
7. Add marinated shrimps and gently sauté for some time cover and let it cook for about 5 minutes or until shrimps are 90% cooked.
8. Set aside
9. Heat a big pot to sauté’ rice.
10. Heat 3 tbsp. of remaining oil and add drained rice. Gently sauté for couple minutes on medium low flame.
11. Add cashew nuts and peeled and chopped potatoes.
12. Gently add sautéed shrimps, mix and add 3 cups of boiling water. Mix carefully
13. Add fried onion spice blend or talalela masala, garam masala powder, and jaggery, mix and let it cook for. Minute or two.
14. Add coconut milk. Let it boil well. Heat should be medium high.
15. Once it starts boiling, cover and simmer it for at least 7 to 10 minutes. Check if the rice is properly cooked. If needed you may add additional water mix very gently and simmer it for few more minutes.
16. Garnish with chopped coriander and slit green chili.
17. Serve with freshly grated and squeezed coconut milk and papad and tomato cucumber raita and sliced white onion.