Mix together prawns, salt, turmeric powder and chilli powder in a bowl. Set aside the prawns till you get the other ingredients ready.
Heat oil and ghee in a pan and add the onions. Fry till golden brown.
Add the ginger garlic paste and fry till raw smell vanishes
Add the tomato puree, cook for couple of minutes before adding yogurt. Cook for couple more minutes.
Next, add in the coriander powder, kashmiri red chilli powder and garam masala powder.
Throw in the prawns and cook till the prawns are done. Simmer for 5 minutes and remove from heat.
Heat sufficient water in a large pan. Add salt, whole spices and oil. When the water starts boiling, add the soaked basmati rice.
Parboil the rice to 70%. The rice should be cooked yet feel grainy.
Remove the rice from water by straining in a colander.
Spread this rice over the prawn masala. Add the food coloring or saffron soaked milk, 2 tsp ghee, coriander and mint leaves.
Cover tightly with a lid and simmer on extremely low heat for 15 minutes.
Let it rest for further 10 minutes. Mix gently and serve hot.