Shrimp and Vegetable Bombay With Rice

• 1 cup long-grain rice
• 2 cups water
• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• Enough fresh or frozen ginger to yield 1 tablespoon, coarsely grated
• 1 large clove garlic
• 2 teaspoons canola oil
• 16 ounces whole green peppers or 14 ounces coarsely chopped ready-cut green peppers (4 cups)
• 1/4 teaspoon cardamom
• 18 teaspoon cloves
• 1/2 teaspoon cumin
• 1/2 bay leaf
• 18 to 1/4 teaspoon hot pepper flakes
• 1/2 teaspoon ground coriander
• 1/2 cup crushed no-salt-added canned tomatoes
• 1/2 pound ripe cherry tomatoes
• 10 ounces raw shrimp
• 18 teaspoon salt
• A few sprigs of cilantro to yield 2 tablespoons chopped

1. Combine rice and 1 1/2 cups of the water and bring to a boil.
2. Reduce heat, cover and simmer.
3. Cook a total of 17 minutes or until rice is tender and water has been absorbed.
4. Chop whole onion.
5. Grate ginger.
6. Crush garlic.
7. Heat nonstick pot until very hot; reduce heat to medium high and add oil.
8. Stir in onion, ginger and garlic and saute until onion begins to brown.
9. Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
10. Add cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well.
11. Reduce heat to low and add canned tomatoes and 1/2 cup of water; stir well.
12. Wash cherry tomatoes and cut in half.
13. Add to pan, cover and simmer about 3 minutes.
14. Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp.
15. Season with salt.
16. Wash, dry and chop cilantro.
17. Serve shrimp and vegetables over rice.
18. Sprinkle cilantro on top.

longgrain rice, water, onion, clove garlic, canola oil, green peppers, cardamom, cloves, cumin, bay leaf, hot pepper, ground coriander, salt, tomatoes, shrimp, salt, cilantro

Taken from cooking.nytimes.com/recipes/5242 (may not work)