1. Clean, wash and devein the prawns.
2. Grind the ingredients to be ground into a smooth paste using little water.
3. Clean and wash the rice. Soak it for about 20 minutes.
4. Par boil the rice with salt.
5. Spread the rice in a big plate and cool completely. Keep aside.
6. Deep fry half the onions till golden in colour.
7. Keep it aside for garnishing.
8. In a heavy bottom vessel saut� the remaining onions on a low flame till golden in colour.
9. Add the prawns and turmeric powder to the saut�ed onions. Simmer.
10. Cook covered with a lid having some water over it. Gently mix once or twice.
11. When the prawns are half done add the finely chopped tomatoes and the ground masala paste.
12. Saute for few minutes till oil separates.
13. Add the potatoes. Simmer.
14. Cook till the potatoes are done.
15. Now add the beaten curds, salt and sugar.
16. Cook for another 5 to 7 minutes. Remove from fire.

To Arrange:

1. Lightly heat ghee in a big heavy bottomed vessel Arrange half the rice at the bottom of the handi.
2. Evenly spread out the prawns on the rice.
3. Cover the prawns with the remaining rice and garnish with the kept aside fried onions and finely chopped coriander leaves.
4. Keep on a pre-heated tava for about 20 minutes on a low flame.
5. Serve hot with cucumber raita and pickle.