Rinse and clean the Basmati rice thoroughly, then soak it in water for 30 minutes.
In a pressure cooker, heat ghee and add cinnamon, cloves, cardamom, bay leaf, fennel seeds, and javithri. Roast the spices until they release a fragrant aroma.
Next, incorporate the chopped onion and sauté until it becomes glossy.
Add the tomato and salt to taste, continuing to sauté until the mixture becomes mushy.
Stir in the ginger-garlic paste and green chili, and sauté them together.
Introduce the curd and sauté until it is well combined with the other ingredients.
Add chopped coriander and mint leaves, mixing them into the mixture.
Incorporate coriander powder, garam masala powder, chilli powder, and turmeric powder, allowing them to cook for a few minutes.
Add the soaked Basmati rice and mix thoroughly. Pour in water and add salt to taste.
Bring the mixture to a boil, then close the pressure cooker and cook under pressure for two whistles.
Turn off the heat and allow the pressure to release naturally. Once the pressure has subsided, open the pressure cooker.
Your delicious Prawn Biryani is now ready to be served.