Instructions

• Add 1 tbsp cooking oil + 2 tbsp ghee to the frying pan.

• Add whole spice mix box (2 cardamom, 4 cloves, 1.5” cinnamon, 1 star anise, 2 bay leaves); sauté for 30secs.

• Add ginger-garlic-chilli masala mix from the small box and mix for 30sec.

• Add the sliced tomato + 2-3 tsp salt; mix & cook covered until oil separates.

• Add masala mix from the box; stir evenly for 2-3 mins and then add ½ cup (125ml) hot water, mix into masala.

• Add 1/4 portion of friend onion(birista) into the masala mix - keep the rest aside for final layering. Stir well for 4-5mins.

• Add marinated prawns; mix well for 2mins. And then add 3/4 portion of the mint leaves over masala-prawn mix.

• Spread half portion of rice and then layer it with fried onion and spread 1 teaspoon ghee, and some coriander leaves.
Then layer it with rest of the rice. For final layering, add the remaining fried onion(birista), dried fruits and cashews, and 1 tsp ghee on top.

• Cover and slow-cook on lowest heat. Turn off heat after 12–15 mins, do not open the kadai - let it sit sealed for another 10–15 mins before serving.