Marinate the prawns by applying 1 teaspoon red chili powder, 1 teaspoon turmeric powder and 1/2 teaspoon salt.
Wash the rice and keep aside for at least 30 minutes. After 30 minutes, boil the rice by adding bay leaves and 2 peppercorns. Add 1/2 teaspoon salt to the rice. Let it be par boiled or semi-boiled. Drain the water and spread the rice on a flat strainer and let it cool and dry under the fan. Add 1 teaspoon cinnamon powder and 1/2 teaspoon pepper powder to this.
In a kadai/wok, add 2 tablespoon oil and fry peppercorns, green chillies cut length wise and coriander leaves.
Add onion and fry till onion becomes pinkish. Add the tomatoes and cook till it turns mushy.
Grind ginger, garlic and the other masalas to a fine paste. Add this to the onion/tomato mixture in the kadai and mix properly.
Grind the cashew nuts to a thin paste by adding 2 tablespoon water.
Add this cashew nut paste and the marinated prawns to the kadai and cook for 10 minutes.
Add salt to taste.
Apply little bit(1 or 2 drops) of orange food color to rice. Do not apply colour to the whole rice. Just to 1/4 of the par-boiled rice. Mix the orange rice with the white rice.
In a deep bottom pan, apply little oil at the bottom. Now spread one layer of rice. On this spread one layer of the gravy. On this spread another layer of rice, then gravy and continue to do so alternately till the gravy is over. Do not switch on the gas.
Deep fry half onion cut length wise till it becomes brown and crisp. In the same oil fry some raisins (kishmish) and cashew nuts.
Spread this on top of the rice.
Now make 4 holes in the rice and put in 1 teaspoon butter in each hole. Cover with a lid.
Switch on the gas and let it be on low flame. Switch it off after 5 minutes.