Marinate Prawns with salt, turmeric, red chili powder, asafoetida, lemon juice and garlic paste for 25-30 minutes.
Wash, drain off water and soak good quality basmati rice for 15-20 minutes.
Heat oil in a presser cooker.
Add cumin or Caraway seeds, bay leaf, Black peppercorns, cloves, Star anise, Cinnamon stick, Green Cardamom. Let them sizzle.
Add finely chopped onion and slit green chilies. Cook till translucent.
Blend ginger, garlic, and coriander into a fine paste. Add green paste mix well and cook until raw aroma goes away.
Add Finely Chopped tomatoes. Cook until softens and becomes mushy.
Add all dry masalas, Garam masala, Turmeric, coriander, cumin powder, Red chili powder. Mix well and cook for few seconds until oil separates.
Add Marinated prawns. Mix well and coat well with masala. Cook for a minute.
Add soaked, drained rice, salt, Sauté for a minute. Add 2 cups warm water.
Cover the lid and cook pulao on a medium flame for 2-3 whistles.
Allow pressure cooker to cool down before opening it. Keep as it is for 1-2 minutes. Use a fork and fluff the rice.
Serve hot with raita.
