2 cups Basmati rice ( washed and soaked in water for 20 min)
8 medium sized onions
8 garlic pods
2 inch size ginger
3 green chillies
5 cloves ( lavang)
3 cinnamon pieces ( dalchini)
4 cardamom ( elaichi)
1 tbsp Cumin seeds ( jeera)
3 bay leaves
1/2 bunch coriander leaves
2 tsp mint leaves ( opitional)
ghee as per requirement
salt according to taste
Turmeric 1 tsp .
After cleaning the prawns apply a little salt and haldi and keep it aside.
Cook the rice until 75 % done and keep it aside.
Chop the onions and tomatoes .
In a Kadai , put 2 tsp ghee when hot, put the chopped garlic , ginger and slit green chilly and fry for a minute or 2 and remove it in a plate.
In the very same Kadai and again 5-6 tsp ghee and put the bay leaves , cloves , cinnamon, cardamon, jeera .
when jeera splutters, put onions and keep frying it till the onions turn out to be soft , to that extent that the size of the onions in the kadai looks half of the the original quantity of onions.
Then add tomatoes and fry till it turns out to be soft.
In the meantime , U have to grind the green chilly , ginger, & garlic when it comes to paste add the corainder leaves and again blend it till it forms a smooth paste.
When the tomatoes turns out to be soft, add in the prawns and mix well for a minute , then add the ground paste and put little water to the mixer jar and pour that also into the kadai and mix well and cover it.
let the prawns cook in that masala for about 10 minutes , and when u find that the prawns has curled up and water of the masala also has evapourated add salt and cooked rice and mix well.
Again cover and keep it in dum for 3-5 minutes in sim .