Parsi Prawn Pulao

Soak the saffron in rose water and the orange colour in rose water separately 2.Parboil ¾ of the rice in salted water, drain and add the ghee, curd, sugar and mix well 3.Divide this rice into 3 portions, then add the saffron mixture to one portion of rice, the orange mixture to the second portion and keep the third portion white 4.The fourth portion of rice should be cooked as brown rice 5.For the Patia heat ghee in a vessel, add the onions and brown them 6.Grind the turmeric powder, green chilies, garlic, ginger,cloves, cumin seeds together and add it to the browned onions 7.Next add the prawns, water and all the remaining ingredients under Patia 8.Cook till the prawns are tender 9.Grease a large vessel, put a layer of half the quantity of each white rice, followed by the prawn patia, then the yellow rice, the fried potatoes and onions 10.Mix the cardamom, cinnamon and nutmeg powders, sprinkle it on the layers, followed by the nuts 11.Then put the brown rice and continue till all the rice and patia has been used 12.The last layer should be the white rice, then pour the melted ghee, cover tightly and cook over a low flame 13.Serve garnished with hard boiled eggs.