Deshell the shrimps and rinse with water thoroughly.
Add 2 tbsp of water, lemon juice of 2 lemons and salt.
Toss the shrimps and remove excess liquid.
Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tbsp of ginger-garlic paste and curd/buttermilk.
Toss the shrimps and evenly coat with the mixture. Keep it aside.
Heat ghee and oil in a deep pan.
Add onions and fry, until golden brown.
Add cinnamon, cardamom, bay leaf, star anise and cloves and fry for another min.
Add 1 tbsp of ginger-garlic paste and fry further for 2 - 3 mins, until the smell of fresh ginger garlic wears out.
Add the rest of the chilly powder, coriander powder and turmeric powder and fry for another minute.
Add the chopped coriander leaves and fry for another minute.
Add the shrimp mixture to this paste and let it cook, until the shrimp starts to change color.
Add washed rice and fry for an additional minute.
Add 6 1/2 cups of water and salt.
Put this mixture into a rice cooker and let it cook, until the rice is done.
Once the rice is done, put the biriyani into a oven safe tray and spread it out to around 2 inches thick.
Heat the oven to 350 degrees and bake it 15 mins, uncovered.
:- This will remove any excess liquid in the biriyani and separate the rice too.
:- Serve with raita/salad.