Ingredients

• 500 gms. Prawns
• 500 gms. Basmati Rice
• 3 large onions, sliced
• 6 green chillies
• 1 cup mint leaves
• 1/2 cup coriander leaves
• 2 tbsp. ginger garlic paste
• 1 lemon
• 1 cup yogurt
• ½ tsp. turmeric powder
• 3 tsp. chilli powder (Kashmiri) or to taste
• Salt
• 1 ½ tbsp. garam masala
• 2 tbsp. ghee
• 1 tsp. saffron
• ½ cup milk
• Few drops yellow color

1. Clean, devien and wash prawns and drain well. Put prawns in a bowl and add the salt, ginger garlic paste, chilli powder, turmeric powder and 1 tbsp. garam masala powder, juice of lemon (reserve the squeezed lemon) and mix well.  Leave aside for 15 minutes.
2. Then add the yogurt and mix well.  Leave to marinate for 15 to 30 minutes.
3. Meanwhile wash and soak the rice for 30 minutes.
4. Take ghee in a deep vessel and fry 1/4 of the mint leaves for five minutes.  Drain and set aside.
5. Fry the sliced onions till golden brown, remove and set aside.
6. Soak the saffron in half cup warm milk, add few drops of yellow color.
7. Bring water to a boil in a separate vessel, add the reserved lemon, salt and the ½ tbsp. of the garam masala powder, 1/4 of the mint leaves to the water.
8. Then add rice and cook till almost done (5 minutes after it comes to a boil).
9. Drain and reserve ½ cup of the rice water. Discard the lemon.
10. In the same vessel used to fry onions, place the prawns with the marinade, spread the fried onions (reserve 2 tbsp. for garnish), chopped coriander leaves and remaining half of the mint leaves, chopped. Dot with some of the saffron milk.
11. Then add the rice and press lightly. Sprinkle the reserved rice water. Put the remaining onions, fried mint leaves and the saffron milk over the rice.
12. Cover tightly with foil, put on the lid and cook on high flame for 10 minutes.
13. Reduce flame and continue cooking for a further 15 minutes.
14. Switch off the flame and leave to rest for 10 to 15 minutes.
15. Serve hot with tomato onion raita.https://cooklikececilia.com/onion-tomato-raita/