Meygoo Polo- Persian Prawn Rice

Meygoo Polo

Ingredients
500 g  fresh prawns
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste 
***
2 carrots (peel & cut in cubes)
1 cup frozen peas
1 cup canned corn (drained)
2 onions (chopped)
3 cloves of garlic (chopped)
A piece of ginger  (chopped)
1 tsp red chilli powder
1/4 tsp cumin powder
1 tbsp tomato puree
Garam masala (optional)
Chopped coriander leaves 
 *Rice*
1 cinnamon stick
3 cardomom pods
1 star anise
3 cloves
2 bay leaves
2 tbsp ghee + 2 tbsp  oil 
 4 cups Basmati rice
6 cups water 
Salt to taste
Few coriander leaves
Method
Shell, devein and wash prawns using salt and turmeric.
Marinate it in turmeric , chilli powder & salt & keep in the refrigerator for 2 hours.
***
Heat oil in a pan & fry chopped onions .
Fry till translucent & then add (ginger+ garlic) paste.
Fry for a few minutes & then vegetables (carrot,peas.&corn)
Then add tomato puree , chilli powder & cumin powder.
Mix well & add a cup of water.
Cover & cook for a while ;
When sauce is reduced, remove from fire .
Garnish with garam masala & chopped coriander leaves. 
****
Boil water with salt.
Heat butter + oil in a sauce pan.
Fry marinated prawns, drain & add to the prepared sauce.
Add some oil & fry spices.
When aroma of the spices rises add basmati rice. 
Add boiled water & stir.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
When rice is 3/4 cooked, reduce the heat.
Remove from fire & close the lid tightly.
Stir occassionaly with a wooden spatule.
When done, fold in prawn masala  & toss several times.
Garnish with coriander leaves & garam masala.
Serve hot with Raita & Chutney.