Gravy Heat oil in a pot and add sliced onions for a few minutes until brown. Drain the onions and set aside. Add the above marinated prawns and fry them on high heat for 2-3 minutes. Add cumin seeds, ginger garlic paste and chopped tomato. Whip yogurt with brown onions and add them to tomatoes paste. Cook for 2 to 3 minutes and add all spice powder, kashmiri chili powder, cashew nuts, coriander powder, turmeric powder, salt, curry leaves and potatoes. Cook for a while and add the prawn’s mixture. Simmer on low heat for for a few minutes and add 1/2 cup of water for gravy rice. Soak the saffron strands in warm water and set aside.
Bring a big pot of water to boil, add salt, cardamom pods, cinnamon sticks and cloves, salt, 2 table spoon oil and green chilies. Cook Jazaa SELA Gold Rice until the rice is about 3/4 done (6-7 minutes) Strain the excess water and put half the rice back in the pan and drizzle 2 tablespoon of oil along-with saffron water. Add orange food color. (optional) along with green chilies, coriander and mint leaves and then add a layer of prawn’s gravy. Add the remaining rice and sprinkle kewra water. Steam it on low for 10 minutes and serve Prawn’s Biryani in a dish with sprinkles of fired onions and lemon juice.