Delhi rice, clean & wash 1 kg.
Ghee 6 tbsps.
Sugar 6 tbsps.
Curd ¼ kg.
Saffron 2 tsps.
Rose water 2 tbsps.
Orange colour 1 tsp.
Rose water 2 tbsps.
Almonds, blanch, slice & fry
50 gms.
Pistachios, blanch, slice &
fry 50 gms.
Raisins, fry 225 gms.
Cardamom powder
½ tsp.
Nutmeg powder ½ tsp.
Cinnamon powder ½ tsp.
Onions, sliced & fried 1 kg.
Potatoes(small), peeled &
fried 1 kg.
Ghee, melted 3 tbsps.

Large prawns 2 cups
Onions, chopped 2 nos.
Water ½ cup
Turmeric ½ tsp.
Green chilies 8 nos.
Garlic 4 cloves
Ginger 1" piece.
Cloves 6 nos.
Cumin seeds  1 tsp.
Tomatoes ¼ kg.
Coriander leaves, chopped 2 tbsps.
Chili powder  2 tsps.
Sambhar masala 1 tbsps.
Sugar ½ tsp.
Hard boiled eggs 12 nos.

Prawn (shrimp) Pulov Preparation:

1.Soak the saffron in rose water and the orange colour in rose water separately.
2.Parboil ¾ of the rice in salted water, drain and add the ghee, curd, sugar and
mix well.
3.Divide this rice into 3 portions, then add the saffron mixture to one portion of
rice, the orange mixture to the second portion and keep the third portion white.
4.The fourth portion of rice should be cooked as brown rice.
5.For the Patia heat ghee in a vessel, add the onions and brown them.
6.Grind the turmeric powder, green chilies, garlic, ginger,cloves, cumin seeds
together and add it to the browned onions.
7.Next add the prawns, water and all the remaining ingredients under Patia.
8.Cook till the prawns are tender.
9.Grease a large vessel, put a layer of half the quantity of each white rice,
followed by the prawn patia, then the yellow rice, the fried potatoes and onions.
10.Mix the cardamom, cinnamon and nutmeg powders, sprinkle it on the layers,
followed by the nuts.
11.Then put the brown rice and continue till all the rice and patia has been used.
12.The last layer should be the white rice, then pour the melted ghee, cover
tightly and cook over a low flame.
13.Serve garnished with hard boiled eggs.