1Marinate the cleaned prawns with turmeric powder, chili powder, and salt. Leave it aside for 30 mins. Wash and soak rice in water for 15 mins. In a blender, make a smooth paste of the mint leaves, coriander leaves, spinach, green chilies, ginger-garlic, & cumin seeds with little water. Heat oil in a pan. Add the bay leaves, cloves, cinnamon, peppercorns, and cardamom. As the nice aroma arises, add the sliced onions and saute till they turn translucent & golden brown. Add the chopped tomatoes and saute until soft and mushy. Add the spice powders and fry until the raw smell goes away. Add the green paste and saute until the oil starts to separate. Add the marinated prawns and fry for 3-4 mins. Drain the rice and add it to the masala along with 4 cups of water and salt. Mix the rice well. Cover with a lid and cook until the rice is done. Remove the pan from heat and let it rest for 5 mins. Sprinkle the green color over the rice & gently fluff with a fork taking care not to break the rice. Serve hot with raita and pickle of your choice.