Heat oil in a large pan. Add cumin seeds and let them splutter.

Add sliced onions and sauté until golden brown.

Stir in minced garlic, grated ginger, and slit green chillies. Sauté for a minute.

Add chopped tomatoes and cook until they turn soft and pulpy.

Mix in coriander powder, turmeric powder, and garam masala powder. Cook for another minute.

Add cleaned prawns to the pan and cook until they turn pink and opaque.

Stir in rinsed and drained rice. Mix well to coat the rice with the masala.

Pour in water, add salt to taste, and bring to a boil.

Once boiling, reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and the water is absorbed, about 15-20 minutes.

Once done, fluff up the pulao gently with a fork. Garnish with chopped coriander leaves.

Serve hot with raita or your favourite side dish.