In a bowl, take cleaned prawns, turmeric powder, red chilly powder and salt. Mix well and allow this to marinate for atleast half an hour
Soak rice in water for 30 min. Boil 4 to 5 cups of water along with bay leaf, cinnamon sticks and cumin seeds. When it comes to roll boil, put soaked rice and allow it to cook till it is ¾th done. Before draining, add a tablespoon of oil and mix well. This will prevent rice from sticking to each other. Now drain and discard the water. Rice should be firm, but not mushy.
Heat ghee and oil in a pan. Saute bay leaf, cinnamon sticks, cloves, star anise and cumin seeds. Add sliced onions and fry it until golden brown.
Now add ginger garlic paste and fry it until the raw smell goes off. Now add chopped tomatoes and mint leaves and saute well. When the tomatoes turns mushy, add biryani masala and cook in medium flame.
When the oil begins to oozes out, add marinated prawn and fry until the raw smell leaves. Add curd, mix well, close and cook for 3 min. Now pour coconut milk and cook till the gravy thickens.
Layer the pre cooked rice over the gravy. Dont press the rice or over crowd in single place. Just spread gently. Over the rice, spread garam masala. Cover the pan with aluminium foil and close it with lid. Now place the pan on tava and slow cook it for 20 min over low flame.
Once done, allow it to rest for 10 min after dum. Mix gently and Serve hot with Raita and enjoy.
