Marinate prawns with ingredients under marination. Keep it aside for 30 minutes.
Soak rice for 30 minutes and Drain completely. Bring 3 to 4 cups of water to a boil along with bay leaf, cardamoms, shahi jeera, 1 tsp oil and salt. Cook the rice until fully cooked, firm & al dente but not mushy. Drain the rice to a colander.
Saute cloves, cinnamon, bayleaf, shahi jeera and star anise in hot oil.
Fry onions until brown. Fry ginger garlic paste until the raw smell goes away.
Saute tomatoes and mint, coriander leaves in the same pan.
When the tomatoes turn mushy, add chili powder, biryani masala, salt and turmeric. Cook until the oil begins to ooze out.
Add the prawns and fry until the raw smell is gone Cover and cook for 3 minutes.
Pour coconut milk and stir. Cook until the gravy thickens. Grease a pot for making biryani, add half of the rice to the pot.
Add the prawn garvy and level it. Add the rest of the rice.
Seal with a foil or tight lid and cook on a hot tawa for 20 minutes.
Allow prawn biryani to rest for 15 minutes. Serve.
