Aromatic Indian Shrimp Pilaf (Kolambi Bhaat)

Ingredients

• 2 cups rice rinsed drained
• 4  bay leaves 
• 3 tablespoons canola oil 
• 2 tablespoons cilantro leaves fresh chopped
• 2 inch cinnamon 
• 2 tablespoons coconut or fresh
• 1 cup coconut milk 
• 1 medium clove garlic cut into thin slivers
• 0.5 inch ginger grated
• 3  cardamom pods green
• 1 tablespoon juice of lime 
• 1 cup onion finely chopped ( 1 medium)
• 3  serrano chiles split
• 1.5 cups shrimp 
• 2  star anise whole
• 2 teaspoons turmeric 
• 2 tablespoons water divided

Equipment

• bowl
• sauce pan
• blender

Directions

1. Combine shrimp, turmeric, and lime juice in a bowl and toss to combine. Cover and refrigerate until ready to use.
2. Combine coconut, chilies, cilantro, garlic, ginger, and 2 tablespoons water in a blender and blend on high speed until smooth, about 1 minute. Set aside.
3. Heat oil over medium-high heat in a heavy-bottomed saucepan until shimmering.
4. Add the cloves, cinnamon, cardamom, bay leaves and star anise. Cook, stirring, until fragrant, about 1 minute.
5. Add the onions and cook, stirring, until softened and just beginning to brown, about 3 minutes.
6. Add the marinated shrimp and cook, stirring, until fragrant, about 1 minute.
7. Add the ground spice paste and mix through with the shrimp and onion mixture. Stir vigorously until well blended and oil starts separating from the mixture-about 2 minutes.
8. Add rice. Stir gently until the spice mixture coats the grains well.
9. Add 3 cups hot water, 1 cup coconut water, and a teaspoon of salt. Cover and bring to a boil over high heat. Reduce heat to medium-low, remove lid, and let cook without stirring until rice is cooked and water has dried up, about 15 minutes.
10. Serve immediately with papadums and raita.