| 1. | Rub prawns with ¼ tsp turmeric powder and ¼ tsp salt. Keep aside. |
| 2. | Grind ginger and cinnamon into a paste adding a little water (1 tsp) from time to time. |
| 3. | Grind cardamoms and cloves into a paste adding a little water (1 tsp) from time to time. |
| 4. | Heat ghee in cooker for about 2 minutes. Add prawns. Stir fry for about 2 minutes and remove. |
| 5. | To the remaining ghee in cooker, add bay leaves and cumin seeds. Stir for a few seconds. Add onions and fry till golden brown. Add rice, ground pastes, coriander, chilli powders and remaining turmeric powder (¼ tsp). Stir fry for about 3 minutes. Add prawns, remaining salt (1 tbsp) and water (3 ½ cups.). Stir. |
| 6. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. |
| 7. | Remove cooker from heat. Allow to cool naturally for 5 minutes. Lift the vent weight sightly to release pressure. |
| 8. | Open cooker. Serve hot. |