Soak the saffron in the milk and keep aside. Marinate the potatoes & prawns separately with a pinch of salt and turmeric powder for 10 minutes.
Add the ghee to the pan and temper with cinnamon, cardamoms, cloves, bay leaves, star anise and pathar ke phool.
Saute for a few seconds and then add the onions, garlic, ginger and green chilies. Fry on a medium flame till light brown.
Now add all the dry spices (except salt) and saute well.
Add the rice and continue to stir fry for 2 minutes.
Then add the fried potatoes, fried prawns, saffron milk, water, fried onions, salt and chopped coriander-mint leaves. Pressure cook for 2 whistles. When it cools down a little, fluff it up with a fork.
Serve with raita.
