Fry 2 pieces of green cardamom (whole pods), 15 pieces of black peppercorns, a piece of star anise, 4 pieces of cloves, a 1-inch cinnamon stick, and 1 tsp of cumin seeds in 3 tbsp of cooking oil on a medium flame. Fry 1 piece onion (large, finely sliced) until soft and golden.

Fry 2 tbsp ginger and garlic paste. Then, add 500 grams of washed and deveined prawns with their heads removed. Then add 4 pieces green chilies (paste).

Add 2 tsp of coriander seed powder, 1 tsp of cumin seed powder (roasted) and 1 tsp of black pepper powder. Add 4 tbsp yogurt. Add 1 piece of small tomato (chopped finely) and 1.5 tsp of salt.

Add 2 glasses of water. Bring to a boil. Add 500 grams of Basmati rice (washed and soaked in water for half an hour). Add a handful of fresh and finely chopped coriander leaves along with 4 pieces of green chilies.

When the water dries up a bit, cover and cook on a low flame for 15 to 20 minutes.

Your tasty and spicy homemade prawn pulao is ready.