Peel and julienne onion. Thinly slice cucumber. Mix shrimp with 1 tablespoon of the biryani paste. Roughly chop the cilantro. Cut tomato into wedges. Place rice in a colander and rinse well under cold water.
Heat butter in a large pot on medium heat. Once melted, add in onions (reserving ¼ of them to the side). Cook onions 4-5 minutes or until tender. Add remaining biryani paste and cook for another minute.
Add 4 cups of water and bring to a boil (this should take 2-3 minutes). Add a generous pinch of salt and pepper and stir in rice. Cook for another 3-4 minutes and reduce heat to low. Cover with a lid and cook for 20 minutes. Remove lid and add in shrimp, cover and cook for another 5 minutes or until shrimp is pink and opaque.
Meanwhile, toss remaining sliced onions, tomato wedges, cucumber and half the chopped cilantro. Squeeze in the juice of the lime and add a pinch of salt and pepper.
When rice is ready, serve yourself a generous portion and garnish with the tomato cucumber salad and a sprinkling of cilantro.
Approximate Nutritional Information (Per serving):
Calories 550, Fat 11g, Sat. Fat 4.5g, Trans Fat 0g, Cholesterol 195mg, Sodium 1210mg, Total Carbohydrate 91g, Fiber 2g, Sugars 4g, Protein 29g
ALLERGEN INFORMATION: Egg Free, Soy Free