Marinate the prawns for prawn biryani

• In bowl mix and marinate 250 Grams Prawns with 1/2 tsp Red chilli powder, 1/4 tsp Black pepper powder, 1/2 tsp Salt, 1/2 tsp Ginger garlic paste, and 1 tbsp curd.

  Rest it for 30 to 40 minutes in a refrigerator so that the flavours of the masalas are absorbed to the prawns.
• Next, shallow fry all the marinated prawns in a kadai with 3 tbsp oil on both the sides until it turns golden brown.

  Once done, remove the fried prawns from the kadai and place it in a separate place.
• Making prawn biryani:
• In the same kadai cook the biryani after removing the extra masala from the oil.

  Next, add the spices (1 Bay leaf, 5 to 7 Black pepper, 1/2 tsp Fennel, 1 Star anis, 2 Cinnamon, 3 Cardamom, 1 Clove, and 1 Stone flower ) and saute for a few seconds.

  Now add 1 cup sliced onion and saute well until translucent and then add 2 green chilli and 1 tbsp ginger garlic paste to it. Next, mix it well and cover and cook for a few seconds until the raw smell fades away.
• After the ginge rgarlic paste is cooked add 1/4 cup mint leaves and 1/4 cup coriander leaves. Saute for a few seconds.
• Now add all the masalas ( 1 tsp Salt, 1 tsp Red chilli powder, and 1/2 tsp Garam masala) mix well and cook for a few seconds.
• Next, add 1/2 cup tomato and 3 tbsp curd. Mix well, cover and cook for a minute. Make sure the tomatoes are mashed completely.
• Now add the fried prawns and mix well with the masala.
• Finally add 1 1/2 cup water and bring it to boil on high flame(close it with a lid while doing it).

  Once the water starts to boil, bring the flame to low and add the soaked basmati rice and mix gently.

  Now cover the pan and cook the rice on low flame for 10 to 15 minutes until the water is completely absorbed.

  After 15 minutes the rice must be completely cooked and your prawn biryani is ready to serve.
• Optionally: To add a little more flavour, add 2 tsp ghee and a handful of chopped coriander leaves. Close and allow it to rest for 5 to 10 minutes and then serve hot