Prawn Biriyani

Soak cinnamon, cloves, cardamom, bay leaves and fennel seeds in water for an hour.

Pound shallots and green chillies (if you cannot pound you can chop them).

Extract the juice from tomatoes.

In heavy bottomed pan heat oil; add the soaked spices after draining the water.

Fry it for a few seconds. Then add pound onion chilli mix (chopped chilli and onion), mint and coriander leaves. Sauté it for 2 minutes.

Add ghee in the pan followed by the prawn pieces, turmeric powder and ginger garlic paste.

Mix nicely till the masala ingredients coat the prawns. Close with a lid and leave it for 2 minutes.

Add tomato juice, coconut milk, salt and let it boil.

When it is boiling, add lemon juice and required salt and mix it.

Wait till the water is almost absorbed and cook by dum.