Soak basmati and wild rice in water for 1 hour. Boil with cinnamon and cloves, then drain.

Add prawns, turmeric, black pepper, salt, chili, coriander, ginger, nutmeg. Sauté until prawns are cooked.

Add red raisins, stir lightly.

Oil the bottom of a pot, layer potato slices.

Spread shrimp mixture over potatoes, sprinkle with coriander.

Add rice on top, drizzle with soaked saffron.

Cover and cook on low heat until rice is tender and flavors meld.

Serve mixed or arranged side by side.

Bon Appétit.