Peel onion and garlic and chop both. Peel ginger and chop finley.
Sautée onion, ginger, garlic, cumin seeds, turmeric, bay leaves, and lemongrass.
Add and roast the prawns, add the rice and make them glazed. Add the corresponding amount of water and 1 tsp. of salt and chilipulver.
Simmer for about 20 minutes. Remove the rice from the oven and let it go for 10 minutes.
Loosen up Biryani with a fork and serve with coriander sprinkled.