Cooking Steps
Soak basmati rice for 30 minutes. Boil 10 cups of water with 2 tbsp lemon juice, 1 tsp salt, 5 bay leaves, 7 green cardamoms and 1 mace.
Add the soaked rice and cook till the rice is nearly 70% done, drain the rice and remove bay leaves, cardamoms and mace from the rice.
Heat oil, add 3/4th onion slices and sauté until brown in colour, take it out.
Add shahi jeera and ajwain to the oil, wait for a few seconds, then add remaining onion slices and sauté till brown.
Add ginger paste, garlic paste and then the marinated prawns, stir for a while.
Add turmeric powder, red chilli powder, clove powder, salt, beaten curd, green coriander and mint paste and stir, finally add coconut milk and cook for 2 minutes. Set aside.
Roast together: 2 star anise, 6-8 green cardamoms, cinnamon, 1 mace and a few peppercorns. Grind them into a fine powder and keep aside.
Brush the bottom of a heavy kadai with oil, spread a portion of the cooked rice followed by a layer of the prawn mixture, dot it with oil.
Sprinkle the roasted spice powder, some mint leaves, drizzle some of the soaked saffron and kewra water.
Again start the layering process from the beginning with rice, this process can be repeated till the rice and prawn mixture is used up.
Finally, spread a layer of fried onions and saffron over the top and cover the handi with foil seal with atta dough and put a tight lid.
Now, keep on dum for 7-8 minutes on slow fire, break the seal and serve hot, garnished with a sprig of mint.