In low, Dry roast dried red chillies, coriander seeds,nutmeg stoneflower,cardamom,Cinnamon, black pepper.Cool and grind to a smooth powder. Keep aside.

Marinate prawns in fresh lime juice, crushed garlic, salt.

Add paprika powder.

Mix all together and marinate for 15 minutes

Boil water in a wok. Add the cleaned prawn heads, crushed garlic. Add turmeric powder.

Meantime, heat oil, ghee in a pan. Slice medium sized potato.

Drop the potato slices in the hot ghee oil and fry both sides until golden and crisp. Add a big pinch of salt while potatoes are getting fried. Remove the fried golden slices. Slice medium carrot. Fry them in the same oil until crunchy.

Take out the fried carrots and keep aside. Next add 1 medium sized green bell pepper that is cut into long pieces. Fry until crunchy.

In between, strain the prawn head broth. Measure 2.5 cups broth for 3 cups Basmati rice. Keep aside.
Heat oil in a wide pan. Add large star anise, medium sized onion sliced. Sauté until pink. Add cloves and toss in the oil.

Add the powdered spice powder. Add required salt.

After roasting the rice gently, now pour the measured hot prawn head broth. Simmer the flame. Give a gentle mix thoroughly. Cover the pan tightly and slow cook for 12 mins.

After 12 minutes, remove the lid. Our rice is cooked. Leave it open.

The other hand, take a cake tin / a round container. Arrange all the fried veggies as first layer. Then insert few fried prawns here and there. Sprinkle chopped cilantros.

Now fill the cake tin with the prepared prawn rice. Spread rice on top of the arranged ingredients. Press, level the surface of the tightly packed hot rice. Cover and keep for 5 minutes.

Then tilt the tin on a plate. Be gentle. Pull up the tin and there you could see our upside down Arabic rice is ready.

Prawn Maqlooba, a delicacy from Saudi is ready. Serve hot with Laban.