Clean the prawn by mixing it well with crystal salt and turmeric powder. Always make sure that you have removed the intestine of the prawn which is black in color along the abdomen.
Later wash it 3 to 4 times with water.
Marinate the prawn with ¼ tsp of turmeric powder, 1½ tsp of chilli powder, salt, and 1 tsp of oil for 30 minutes.
Dry roast cinnamon, cloves, and cardamom as mentioned below the ingredients to make homemade garam masala; grind them to fine powder and keep it aside.
Wash the Basmati rice and soak it in water for 15 minutes.
Take a heavy bottomed vessel or a pressure cooker and pour the groundnut oil in it.
Once the oil becomes hot, add fennel seeds, cinnamon, cloves, cardamom, and star anise; and fry them.
Add chopped onion and fry it until it turns brown. Then add ginger garlic pate and sauté it well.
Now add green chilies and chopped tomatoes, sauté it for 1 minute.
Add mint leaves and coriander leaves, sauté for 2 more minutes.
Add prawn to it and sauté for 1 minute. Then add curd, homemade garam masala, red chilli powder, and coriander powder. Close with a lid and cook it for 2 minutes.
If you overcook prawn, the texture of it will turn more rubbery. So check if the prawn is cooked and add a cup of coconut milk along with 3.5 cups of water.
Add salt as required. After it boils, add the basmati rice and mix it gently.
Close it with a lid and cook it until the water dries out.
Now sprinkle coriander leaves, mint leaves, squeeze the lemon, apply ghee and spread it over the rice.
Now to dum the biryani, keep a tawa on the stove and place the vessel with prawn biryani over it.
Also cover the vessel with a banana leaf and then close it with a lid. To avoid air leakage place a bowl filled with water over the lid.
Allow it to be in a low flame for 15 to 20 minutes.
Now the scrummy prawn dum biryani is ready.
