Prawn Hyderabadi Pulav ........
Wash and soak 2 cups of Jeera / Basmati rice for 30 minutes. Drain the rice and keep aside. Slice thinly (lengthwise) 3 medium sized onions and keep aside.
Clean the prawns, by removing the outer shell and de veining them. Wash and rinse them well with plenty of water. Be careful as to not break the prawns. Put the prawns in a bowl, add ½ cup of beaten curds, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp chilly powder, ½ tsp of haldi / turmeric powder, pinch of salt and mix well. Let the prawns marinate in the masala for 30 minutes.
Grind to a fine paste 2 cups of coriander leaves, 4-5 green chillies, 10-12 pudina leaves with as little water as possible. Keep it aside.
Heat ½ cup of oil in a heavy bottom pan. When hot season 4-5 cloves, 2 bay leafs, 5-7 curry leaves, 1 inch 2 piece of cinnamon, 2-3 green cardamoms (slit), 2 black cardamoms (slit), ¼ tsp pepper corns, 2 star anise, few strands of jaivitri and fry well add the sliced onions and sauté till it turns slightly brownish. Add ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp pepper powder ½ tsp fennel seeds powder 1 tsp garam masala and fry for a few minutes. Add the ground coriander masala and mix well fry for a few minutes. Add the marinated prawns, salt to taste and 2 cups of boiling water. Bring all to a boil, after two minutes add in the washed and drained rice and when the whole pulav comes to a boil. lower heat to minimum, cover with a tight lid and cook till done. Serve hot with curds / curry / salad of your choice.