1) Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.

2) In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.

3) Add the paste to the onions and stir for about 5 minutes.

4) Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.

5) In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.

6) Soak the rice in normal water for 10 minutes and add the soaked rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.

8) Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.

9) Preheat the oven to 300°F.

10) In a serving bowl mix the shrimps and rice together.

11) Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.

12) When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.