Recipe of the week: Saffron shrimps pulao

Ingredients
4 cups of shrimps
2 tbsp butter
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
½ cup finely chopped onions
1 tbsp -Dry whole spices ground to a powder-fennel, green cardamom, bay left and cinnamon
2 cups thick coconut milk
1 tsp freshly ground pepper
I tsp red chilli flakes
1 tsp lemon juice
Few saffron strands (dissolved in milk)
2 cups of basmati rice (washed, soaked for 1 hour and drained)
1 cup water
Preparation
Wash the shrimps thoroughly. Set aside to drain in a colander.
Melt butter in a pot on moderate heat. Add the ginger, garlic and onion and saute till transclucent.
Add the ground spice mix and saute for a minute. Add the shrimps, coconut milk, salt and pepper, chilli flakes and let it cook on low to moderate heat stirring periodically for about 7 minutes.
Add the lime juice and stir well. Now add water and bring the whole mix to a roaring boil. Add the rice and cook using absorption method. Once the rice is cooked and absorbs the coconut milk and water shut the flame and drizzle saffron dissolved in milk. Let this rest for 7 minutes, fluff with a fork