Grind all the powders and the spices together and keep aside.
Grind ginger and garlic together and keep aside.
Grind coconut and cashew nuts and keep aside.
Grind curd and green chillies coarsely and keep aside.
5)Fry rice for some time in the ghee and then add water, salt and cook till done. Do not over cook the rice. It has to be firm. Keep this aside.
For preparation of gravy, heat oil and saute whole spices and onions.
When the onions turn golden brown, add the ginger garlic paste. Saute for couple of minutes.
Then add the masala powders and stir for couple of minutes.
Then add tomatoes. Saute for a while. Then add the prawns and cook for a while.
After half done, add the coconut cashew paste and cook on low flame as this will tend to get burnt at the bottom.
When almost done, add the curd and chilly mixture and cook till fully done.
The gravy should be thick at this point. Please note no water is added to this gravy.
Finally add the chopped coriander and mint leaves and switch off.
For garnishing, heat ghee and fry the onions, raisins and cashew nuts till crispy brown.
For setting the biriyani, layer rice and gravy alternately. Garnish with fried onions and raisins and cashew nuts. Bake this in the oven for 350 degree F.