Fry 1 chopped onion in 2 tbsp of ghee until they turn golden, add salt.

In a blender, combine Masala, garlic, green chili, fresh ginger and 3 cashew nuts, blend well. Then pour the paste on the fried onions.

Stir for 5 min on medium heat, then add the shrimps; mix well and keep on medium heat for another 5 minutes or until shrimps color change.

Add the tomatoes, tomato paste and lime juice. Let it cook for 5 min or more, until the mixture becomes thicker and is well blended. Remove from heat and set aside.

In a separate pan, fry the second chopped onion with 2 tbsp ghee until they turn golden. Then add rice; fry the rice while stirring continuously for about 5 minutes. Pour 1.5 cup of water over the rice, cover and bring to a boil then simmer on low heat until it is well cooked. Remove from heat.

In a baking dish, make a layer of the cooked rice, then spread the shrimps and their sauce on top of it and cover with aluminum foil. Bake in oven at 150 degrees C. for about 10 minutes.

Transfer to a serving dish. Pour on top the rest of the lime juice and decorate with fried cashew nuts and raisins.