Rice rice under cool, running water until the water runs clear. Set aside.Meanwhile, heat oil in a large saucepan, and add bay leaf and cinnamon stick. Sauté, stirring, for a minute. Add rice. Stir fry for about 2 minutes. Pour in 8-10 cups of water. Add lemon juice and salt. Bring to the boil. Cook, uncovered, for 15-20 minutes or until tender. (Don’t forget to check the package instructions for the cooking time). Drain off excess water. Cover and set aside.

Place prawns in a medium bowl. Add paprika, ground turmeric, ground fennel seeds, garam masala and red chili powder. Toss to coat prawns in the spices. Season with salt. Cover, and let marinate for 39 minutes in the refrigerator.Heat ghee in a large pan over medium-high heat. Add prawns. Toss and cook for about 4-5 minutes or until the prawns are cooked through. Remove from pan. Drain on an absorbent towel. Set aside.

Place warm milk in a small bowl. Add saffron threads. Stir to combine. Set aside for 10 minutes.

Heat oil in a large frying pan over medium heat. Add onions. Fry onions in batches, stirring as needed, for about 3-4 minutes or until evenly browned.

Cover the base of a large heavy bottomed pan with half of prawn masala. Spread half of rice on top. Add 1 tablespoon ghee. Sprinkle with half of cashew nuts, raisins, coriander (cilantro) and mint leaves. Top with remaining prawn masala and rice. With the long end of a wooden spoon, poke a few holes in the rice. Pour in saffron milk. Add 1 tablespoon ghee. Sprinkle with remaining cashew nuts, raisins, coriander (cilantro) and mint leaves.

Cover the pan with aluminium foil. Place a tight fitting lid on top. Place pan on stove top over low heat and dum for 10 minutes. Alternatively, you can dum biryani in the oven at 150C for 30 minutes.Garnish with more cashew nuts, raisins, coriander (cilantro) leaves and mint leaves if you like.