This delicious can be serve as lunch or dinner
Pick, wash and soak the rice for 1/2 hour. Drain and keep aside.
Take water in a pan, add salt to lemon juice. Bring to a boil and add the prawns. Cook till prawns are 3/4 done. Remove, cut into small pieces, keep aside.
Heat oil in a pot. Add the whole spices, and sauté till they crackle, add the sliced onions and stir-fry to a golden brown. Add ginger-garlic paste dissolved in a little water.
Add the vegetable stock and bring to a boil. Add salt, butter (90 gms) and lemon juice.
Add the drained rice and cook on a medium heat, stirring occasionally.
When the water has reduced to the level of rice, sprinkle milk on top and cover with a wet cloth.
Put on very low heat (durn) for approx 15 minutes or till cooked. Remove from heat.
Heat the remaining butter and sauté the prawn pieces for a minute.
Transfer the rice to a serving dish and serve hot, garnished with prawns and accompanied by Boondi Raita.