INGREDIENTS

300 gms Basmati rice
300 gms Prawns
2 onion Chopped
2 teaspoons Ginger garlic - paste
1 - 1/2 tablespoons Kashmiri chilli powder
2 tablespoons Coriander powder
1/2 teaspoon Garam masala powder
1/4 teaspoon Turmeric powder
2 tomatoes Chopped
3 Green chillies slit
1 tablespoon Poppy seeds
3 Bay leaf
2 Cinnamon " - stick
4 Cloves
4 cardamom Green
Mace - a small piece
1 tablespoon Caraway seeds jeera / Shah
3/4 cup Curd
2 tablespoons Cashewnuts
to taste Salt
2 tablespoons ghee Oil or
2 tablespoons coriander leaves Chopped
375 ml Water
INSTRUCTIONS

1. Clean the prawns and marinate it with 1/2 tablespoon chilli powder, 1 teaspoon ginger- garlic paste, a pinch of turmeric powder and salt.
2. keep aside for 10 minutes.
3. Soak rice for 30 minutes.
4. Heat a pan and cook the prawns on low heat till the water is absorbed.
5. Drain onto a plate and keep aside.
6. Heat oil in a pan.
7. Add the bay leaf, cloves, cardamom, mace, cinnamon, poppy seeds, caraway seeds and cashew nuts and fry for 2 minutes or till they crackle.
add the chopped onion and green chillies and saute till golden brown.
add the remaining ginger- garlic paste and fry till oil separates.
Add the remaining chilli powder, turmeric powder, coriander powder and garam masala powder and saute for a minute.
8. Add the chopped tomatoes and cook till oil separates.
9. Add the prawns and mix well.
10. slowly add curd, a little at a time and stir well.
12. Adjust the seasoning as needed.
13. Add the soaked rice and stir for 2 minutes.
14. Add water and a dollop of clarified butter and mix well.
15. Cover and cook till the rice is done.
16. Garnish with chopped coriander leaves and serve hot.
17. You don't really require any side dish but if you wish you can use Raita.