Marinate prawns with chili powder, turmeric powder, and salt for 30 minutes.

Scrape and slice the carrot into thin, long pieces.

Chop the capsicum into thin, long slices.

Parboil basmati rice in a saucepan with bay leaves, peppercorns, cloves, salt, and a teaspoon of oil to prevent sticking.

Drain the parboiled rice in a colander and let it dry for 30 minutes. Spread cinnamon and pepper powder on it.

In a kadai/wok, heat oil and fry onions until pinkish.

Add ginger-garlic paste and fry for some time.

Add the veggies and fry for sometime.

Cut the prawns into 2-3 pieces and add to the kadai. Fry for about 8 minutes.

Add the sauces and fry for one more minute.

Add salt and mix well.

Add the cooked basmati rice and mix well, ensuring the rice grains don't break.

Add butter and mix properly.

Switch off the gas and garnish with chopped coriander leaves.

Serve Prawn Masala Rice with green salad and raita.