Cut one onion into thin slices. Fry it till golden brown and keep aside.

Cut potatoes into small cubes. Fry till light golden and keep aside. Half the cashewnuts and fry them in oil till light golden. Keep aside.

Wash the prawns. Add salt to it and keep aside.

In a blender, add 2 onions, tomatoes, green chillies, ginger garlic paste, coriander leaves and all of the spice powders and grind into a paste.

Wash the rice till the water runs clear. Boil the rice (not fully cooked) and allow it to cool.

In a large pan, add 3 tbsp oil. Add the whole spices and 1 sliced onion. Fry till the onions are translucent. Add the ground paste and fry for 5 minutes. Then add the prawns and 1 1/2 cups of water and cook till the prawns are cooked. ie. For 10 minutes.

For Setting the Biryani: In a large cooking pot, put down one layer of rice. Then spread a layer of prawns curry. Then garnish with the fried onions and potatoes. Repeat this layering.

Garish the top layer with rice, fried onions, fried potatoes, fried cashewnuts and coriander leaves.

Cover and keep on low flame for 15 to 20 minutes.

Or in the oven at 200° for 15 minutes.