Ingredients
Shrimps(Prawns) – 1 lb
Basmati rice – 2 cups
Onion – 1(thinly sliced)
Green Chilly – 2 (minced)
Ginger-garlic paste – 2 tbsp
Tomato – 2 ( crished/finely diced)
Lemon – 1
Coriander leaves – handful
Mint leaves – handful (optional)
Chilly powder – 2 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Curd – 1/2 cup
Salt – to taste
Cloves – 4
Cinnamon stick – 1 piece
Cardamom – 2 pods
Bay leaf – 1
Star anise – 1
Ghee – 2 tblsp
Oil – 2 tblsp

Method
1.Devein and clean the shrimps and rinse with water thoroughly.
2.Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, a pinch of turmeric powder, 1 tbsp of ginger-garlic paste, curd and salt.Toss everything together and keep it aside.
3.Heat ghee and oil in a deep pan and add cinnamon, cardamom, bay leaf, star anise and cloves.
4.Add onions and fry till it becomes golden brown. Add the remaining ginger-garlic paste and green chilly and fry for 2-3 mins, until the raw smell disappears.
5.Add the tomatoes along with the rest of the chilly powder, coriander powder and turmeric powder and fry till a nice spicy paste is formed.
6.Add part of the chopped coriander leaves saving a part for garnishing. Add chopped mint leaves and fry for another minute.
7.Add the shrimp mixture to this paste and fry for 2 minutes. Overcooking the shrimp will make it rubbery.
8.Put this mixture into a rice cooker along with rice and 3 cups water.Pour the juice of a whole lemon on top.
9.Once the biryani is done, put it into an oven safe tray. Heat it for 10-15 minutes in a 350 degree oven to remove the excess liquid.(optional)
10.Grnish with cilantro and fried shrimp and serve with some raita.