Prawns Dum Biryani / Chemmeen Biryani

500 g prawns, cleaned and deveined
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 teaspoon salt

2 cups basmati rice
3 cloves
3 cardamom
3 cinnamon sticks
1 teaspoon salt
1/2 teaspoon ghee
Water for cooking

2 bay leaves
3 cloves
3 cardamom
3 cinnamon sticks

500 g prawns
5 onions, sliced fine
1/2 bunch coriander leaves, chopped
1/2 bunch mint leaves, chopped
1 pod garlic ( 20 cloves ), chopped and crushed
2 - inch piece ginger, chopped and crushed
3 tomatoes, chopped
1 green chilli, slit lengthwise
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 teaspoon coriander powder
1 1/4 teaspoon salt ( or to taste )

Heat oil in a heavy bottomed kadai. Fry whole spices for 2- 3 minutes. Add sliced onions and fry till light pink in color.

Add crushed garlic and ginger. Fry for 3 - 4 minutes on a low heat.

Add chopped tomatoes, green chilli, chopped mint and coriander leaves. Fry for 4- 5 minutes.

Add red chilli powder, turmeric powder, coriander powder and salt to taste. Mix well and saute for 4 - 5 minutes or till the raw smell goes.

Add marinated prawns. Mix well. Do not add water. Cover with a lid and cook on a low heat for 20 minutes ( till the gravy thickens and a nice aroma ).

In a heavy bottomed vessel spread a layer of prawns gravy and a portion of cooked rice. Make 2 or 3 layers with rice and prawns gravy. Cover with a lid. Seal with atta dough on the edges of the lid. It is preferable to place an iron kadai / iron tawa under the vessel to prevent the gravy / mixture from burning. Cook ( dum ) on a low heat for 30 minutes.You can see a color change in the seal. Open the seal and serve with pickle / raita/ pappadam.