Peel the prawn, clean it well. Marinate the prawn with 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp garam masala,half of ginger garlic paste, pinch of salt and yogurt. Keep this aside for at least 1hour. I left this overnight in the refrigerator.

Wash basmati rice thoroughly, soak it for 30 minutes. Cook rice with 1/2 inch cinnamon, 1 cardamom. 1 clove, 1 bay leaf, star anise, 1/2 tsp cumin seeds, bit salt and 1 tbsp oil. Once rice done spread it in the plate and let it cool down completely. While rice cooling down we can prepare the masala for the rice.

Heat remaining oil in the pan. Once hot add remaining cumin seeds, cinnamon, cardamom, bay leaf, clove. Now add sliced onion and saute until it turns soft.

Now add remaining ginger garlic paste and chopped green chilli. Saute until raw smell goes off. Now add curry leaves and saute for couple of seconds.

Add chopped tomatoes, turmeric powder, remaining coriander powder, cumin powder and chilli powder. Close with the lid and cook until all the masalas cook nicely and the tomatoes should turns mushy stage.

Now add marinated prawn and salt. Close with lid, cook until prawn turns tender. Don't overcook prawn.

Once prawn done open the lid add remaining garam masala, chopped coriander and chopped mint. Let it cook couple of minutes in low flame.

Meanwhile, in a bowl break two eggs. Beat a bit and keep aside.