Ingredients:

For Biriyani Masala
Perumjeerakam – 1/2 spoon
Jeera – 1/2 spoon
Sajeera – 1/2 spoon
Clove – 4
Cardamom – 1
Karuvapatta – 1
Jaathika – 1
Jaathipathri – 1

For Rice
Basmathi Rice – 2 cup
Water – 4 cup
Karuvapatta – 1
Clove – 3
Cardamom – 2
Savala – 2 cup
Ghee – 3 tbsp

For Prawns Masala
Prawns – 1/2 kg
Chilly powder – 1 tbsp
Turmeric – 1/2 tbsp
Salt – as needed
Oil – 3/4 cup
Savala – 2 cup
Ginger – 3 tbsp (cut)
Garlic – 3 tbsp (cut)
Green chilly – 10
Corriander powder- 2 tbsp
Tomato – 1
Biriyani masala – 1 1/2 tbsp
Water – 1/2 cup
Lime juice – 2 tbsp
Corriander leaves cut – 1/2 cup
Puthina leaves cut – 1/4 cup
Ghee – 4 tbsp

Preparation:
Heat the biriyani masala and grind well. Marinate the prawns with salt, turmeric and chilly powder. Wash, soak and strain the rice. Fry the cashew and raisins in ghee and keep. Sort 2 cups of savala and keep. Fry the strained rice. Boil 4 cups of water and add to this cardamom, clove and karuvapatta. Add the boiled water to the rice. Grind garlic, ginger, puthina leaves, corriander leaves and green chilly together. Fry the marinated prawns. Sort 2 cups of savala in this oil. Add to this the ginger garlic mixture and tomato and sort well. Add some corriander leaves and then add 1/2 cup water. When the water begins to condense add the fried prawns to it. Add the lime juice and biriyani masala, mix well and take off the stove. In a big vessel add 2 tbsp of ghee and add some rice to it. Add on top some prawns masala. Then add some corrinader and puthina leaves. On top of it add some rice then add sorted savala, fried cashew and raisins. Then add the remaining ghee on top and cook for 5 minutes in low flame.