Ingredients

· ½ kg prawns

· ½ kg rice

· 1 bunch mint leaves

· 2 onions

· 1 cup butter

· 5 tomatoes

· 6-8 cloves

· 6-8 green cardamom

· 1 teaspoon cumin seeds

· 1 tablespoon coriander seeds

· 1 tablespoon all spice powder

· 1 tablespoon garlic paste

· 1 tablespoon crushed garlic

· ½ teaspoon turmeric powder

· 2 tablespoons red chili powder

· Salt to taste

Method

Take one cup clarified butter, all spice powder and cumin powder in the pan and sauté it for two-three minutes. Add in rice and water in it. Boil the rice, drain the water and keep it aside. To prepare prawns, put salt and garlic paste on ½ kg prawns. Deep fry them and put them separately. To prepare gravy, take one tablespoon chopped garlic and butter in a pan and cook it for two minutes. Then add in ½ cup water, at least five tomatoes, red chili powder, one tablespoon all spice powder, crushed coriander seeds, ½ teaspoon turmeric. Cook everything till the mixture thickens. Assemble the rice with the cooked prawn gravy and serve.