Procedure:

Clean the prawn and mix it with turmeric and salt. You may skip turmeric if you want.

Soak rice and keep aside. We used Tulaipunji rice. Soak it in water while you need to prepare the spice.

Chop onions, two or three to give that flavour.

We took a bowl of peas.

Next, we chopped a carrot.

Now heat oil in a pressure cooker. Add two to three bay leaves.

Then add a spoon of Shahi jeera, five-six black pepper, then three to four green cardamoms, two black big cardamoms.

Next add chopped onions, cook for sometime.

Then add carrots and peas and cooked for sometime.

When onion becomes transparents, the peas look shrivelled, and the carrot looks darker, add the rice and cook for 3 to 4 minutes.

Then add salt and red chilli powder and cook for one minute.

Finslly add water. Add lemon juice. Raise the flame.

Once the water starts boiling, cover the cooker with the lid.

We cook on high heat for one whistle. Switch off the gas and once the steam has settled.

Finslly remove the lid and use a spoon to stir the rice so that all the spice is mixed well. It is ready to serve.