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Ingredients
How to prepare
Remove the rice with water for two hours and then drain it aside.
Heat the oil in a non-stick saucepan and place on the fire. Place the shrimp and ginger paste with garlic, mascara, black pepper, garlic, coriander, cinnamon, milk and salt. Stir for 10 minutes until the shrimp are pink and mixed with spices.
Shake the shrimp off the fire in a dish and set aside.
Add the rice to the pot and water, the cubes of broth and the shrimps and leave the mixture on the fire to boil and then reduce the fire and leave until the rice is fully cooked.
Sprinkle it in the serving dish and serve it hot with yogurt or as desired.
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