Bring 4 cups of water with salt, whole garam spices and ghee.
2.Add rice to the boiling water and cook until its half done. Drain off completely and set aside.
Heat a pan with oil and ghee. Add cinnamon and cardamom. When they begin to splutter add ginger and garlic paste.
Fry until the raw smell goes off.
Add green chillies, Kashmiri chilli powder and Turmeric powder.
Now add Tomato puree and Coriander powder. Saute them well and cook for 5 minutes.
Add curd and mix it well.
It's time to add the fried onions and chilli powder if needed.
Add the cleaned prawns, salt and fresh mint and Coriander leaves.
Pour half a cup of water.
Close with a lid and cook for 5 minutes.
Sprinkle some garam masala.
Cook until the gravy is thickened and prawns are cooked.
Simmer the flame and will start to layer the biriyani.
Layer half of the rice.
Sprinkle some fried onions, Coriander leaves, rose water mix and ghee.
Layer the prawn masala and layer the remaining rice.
Sprinkle some fried onions, cashews, Coriander leaves, rose water mix and ghee.
Cover with a tight lid. Heat a tawa until hot enough and place the pot on the tawa and dum for 15 minutes.
Serve hot and enjoy with raita and sweet.