Prawns Pulao

For prawn stock:
1. Boil prawn head in water.
2. Add red chili, turmeric and salt and let it boil for 15-20 minutes. 
3. Strain the stock liquid and keep aside

For pulao:
1. Mix all the marinade ingredients. 
2. Coat the prawns well with the marinade and let it marinate for half an hour.
3. Heat oil in deep cooking pan, add green cardamom, 
   cinnamon sticks, cloves and saute for a minute.
4. Now add the aromatics.
5. Start with the onions and saute till it is light brown.
6. Add green chilies and cook it again for a while.
7. Then add garlic paste and ginger paste. Stir well.
8. Now add the powdered spices.
9. Add turmeric powder and coriander powder. Mix well
10. Add the tomatoes and a little bit of water to de-glaze the pan.
11. Now add the grated coconut, stir for a minute or two.
12. Toss in the rice and mix well.
13. Turn up the heat a bit now and add the prawn stock.
14. Cover and cook till the rice is done to about 80 percent, 
    keep checking the level of the liquid.
15. Once done, add the marinated prawns and gently mix.
16. Finish the pulao with a squeeze of lime. 
17. Let it all cook on low heat for a 5-7 minutes.

Preparation Time:  2 hours