Clean and de-vein the shrimps, and marinate with salt, lemon juice and half of the ginger garlic paste. Let rest for 15 minutes.
In a separate mixing bowl, whisk the labneh along with red chili powder, turmeric, MAGGI® Khaleeji Seasoning, and oil to a smooth paste.
Squeeze out excess water from the shrimps and add to the labneh marinade. Let rest for another 15 minutes.
Skewer the shrimps and put aside till grilling.
For the pilaf, add the washed rice and lentils to 250 ml of water and keep aside.
In a heavy bottom, heat the ghee and sauté the dry spices till fragrant before adding onions.
pan with ghee and add bay leaf & Star Anise seed, allow it to change color and then add chopped onions.
Cook the onions for 3-4 minutes before adding the yogurt, powdered spices and MAGGI® Khaleeji Seasoning.
Continue to cook till oil separates from the mixture and add the soaked rice, lentil and water along with the saffron.
Cook on low heat, occasionally stirring until rice and lentils are cooked.
Grill the shrimp skewers on a pan or in a tandoor for a more authentic taste.
Serve the shrimp on a bed of lentil and rice pilaf, sprinkled with fried onions and coriander.
