Rice pot PURITY MicroWave

a Shrimp with rice 50 g boiled peeled shrimp, 1 server rice (80 g), 2 servers water (150 ml), 1 tbsp white creamy yogurt, 1 finely chopped onion, chunk of butter, 1 tbsp lemon juice, ½ tsp finely grated ginger, finely chopped chili pepper, plus cloves, cardamom, saffron, mint leaves and salt to taste Rinse rice in the pot, pour in water, add saffron, cloves and cardamom to taste, add salt, put the lid on and cook for 2 minutes in a microwave oven set to 700W, then reduce output to 400W and cook for another 12 minutes. Remove the rice from the pot immediately when cooked and set aside. Put finely chopped onion, grated ginger, finely chopped chili peppers and peeled cooked shrimp into the vessel with a little butter, put the lid on and sauté for about 2 minutes in a microwave oven set to 500W. Add cooked hot rice and a tablespoon of yogurt into the sautéed base and stir. Use lemon juice and mint to season the shrimp with rice.