Ingredients

Marinade

• Prawns – 500 g
• Turmeric powder – 1/2 tsp
• Chilly powder – 1 tsp
• Lime juice – 1 tsp
• Salt – To Taste

For the masala

• Onion – 3 large, thinly sliced
• Tomato – 2 medium, chopped
• Fresh ginger-garlic paste – 1 1/2  tbsp
• Green chillies – 5-7, pasted
• Turmeric powder – 1/4 tsp
• Yogurt – 2 tbsp
• Garam masala – 1 tsp + 1/2 tsp to sprinkle while layering
• Mint leaves – 8-10, chopped
• Coriander leaves – 1/2 cup, chopped
• Salt – To taste
• Oil – As required

For Rice

• Basmati rice – 2 cups
• Cloves – 5
• Cardamom – 2
• Cinnamon stick : 2 small pieces
• Bay leaf – 1
• Pepper corns – 10
• Fennel seeds – 1/2 tsp
• Salt to taste
• Ghee to sprinkle while layering rice

Method

First prepare the prawn masala

1. Clean and wash the prawns.
2. Marinate the prawns with the ingredients under marinade for at least 1 hr in the refrigerator.
3. Heat oil in a large non-stick pan and shallow fry the prawns for 4-5 minutes. Do not overcook, prawns become hard. Remove and keep aside.
4. In the same pan, add thinly sliced onion along with salt to left over oil (add more if you want) and saute until they are soft and light golden brown.
5. Add the ginger-garlic and green chilli paste and saute till the raw smell goes.
6. Add the chopped tomatoes and turmeric powder and cook until tomatoes get mashed up.
7. Add in the yogurt and mix it well. Add the fried prawns, cover and cook on  low flame for 5 minutes.
8. Add the 1/4 cup chopped coriander leaves (reserve 1/4 cup for layering), mint leaves and 1 tsp garam masala. Cover and cook for another 3 minutes. Remove from fire and keep aside.

For preparing  the rice

1. Wash  the rice ,  soak  for 30 minutes and drain.
2. Boil enough water in a deep vessel to cook 2 cup rice.
3. Add the whole spices and enough salt to the boiling water.
4. Add the rice and cook till it is done. Drain the water immediately.

Layering and final cooking

1. Mix 2 saffron strands in  1 tbsp warm milk and keep it aside.
2. Take a large heavy based vessel and smear the base with  ghee.
3. Spread a layer of rice in the bottom of the vessel and pour prawn masala over the rice. Now add the rice and repeat the process. Sprinkle 2 tsp ghee , a pinch of garam masala, chopped coriander leaves and saffron milk on each layer of rice. The topmost layer should be of rice.
4. Now cover the vessel with an aluminium foil and close the lid and cook on stovetop for about 20-30 minutes at very low heat .
5. Just before serving, garnish with fried onions,cashews and raisins. Serve with raita, pickle and pappad.