Arroz de Camarão - Portuguese Shrimp Rice

Arroz de Camarão

Ingredients
500 g  fresh prawns
1 tsp chilli powder
1/2 tsp turmeric powder
Salt to taste 
***
1 cup frozen peas
2 onions (chopped)
3 cloves of garlic (chopped)
A piece of ginger  (chopped)
2 green chillies
2 tomatoes ( chopped)
For Rice
4 cups Basmati rice
5 cups water 
1 stock cube (chicken)
1 cup coconut milk
Salt to taste
Few coriander leaves
***
1 cinnamon stick
3 cardomom pods
1 star anise
3 cloves
2 bay leaves
2 tbsp ghee + 2 tbsp  oil / Olive oil  
Method
Shell, devein and wash prawns using salt and turmeric.
Marinate it in turmeric , chilli powder & salt & keep in the refrigerator for 2 hours.
***
Boil water & dilute stock cube.
Heat butter + oil in a sauce pan.
Fry marinated prawns , drain & keep aside.
Add some oil & fry spices.
When aroma of the spices rises add chopped onions & green chilli.
Fry till translucent & then add (ginger+ garlic) paste.
Fry for a few minutes & then add chopped tomatoes & green peas.
Add basmati rice & mix well with a spatule.
Add boiled water & stir.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
When rice is 3/4 cooked, reduce the heat.
Remove from fire & close the lid tightly.
Stir occassionaly with a wooden spatule.
Add coconut milk , fried prawns & mix . 
When fully cooked, remove the lid
Garnish with coriander leaves & garam masala.
Serve hot with Raita & Chutney.