Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large pot, heat ghee or oil over medium heat. Add the cumin seeds and sauté until fragrant.
Add the sliced onions and cook until golden brown. Add the minced garlic, grated ginger, and green chilies. Stir well.
Add the chopped tomatoes and cook until they soften. Add the turmeric powder, red chili powder, and salt. Cook for a few minutes.
Add the prawns to the pot and cook until they turn pink and opaque.
In a separate bowl, whisk the yogurt until smooth. Add the yogurt to the pot and mix well with the prawn mixture.
Add the soaked and drained rice to the pot. Pour enough water to cover the rice by about an inch. Bring to a boil, then reduce the heat to low, cover, and let it simmer until the rice is cooked and the liquid is absorbed.
Once the rice is cooked, sprinkle garam masala, chopped coriander leaves, and mint leaves over the top.
Fluff the rice gently with a fork to mix in the spices. Serve hot with raita or your favorite side dish.
Enjoy!
