1. In a pot, bring 2 cups of water to a boil. Add the soaked 1718 rice and cook until the rice is 80% done. Drain and set aside.
2. Heat oil or ghee in a large pan or pressure cooker. Add sliced onions and cook until they turn golden brown.
3. Add ginger-garlic paste and cook for a minute until fragrant. Then, add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
4. Add prawns to the pan and cook for 5-7 minutes until they are cooked through. Stir in garam masala and biryani masala.
5. In a separate pot, layer the partially cooked 1718 rice with the prawn mixture, spreading evenly. Sprinkle chopped coriander and mint leaves over the top. If using saffron, drizzle the saffron milk over the rice.
6. Cover tightly and cook on low heat for about 15 minutes (or cook in a pressure cooker on low for 5 minutes without the pressure).
7. Gently fluff the biryani before serving.

Serving Suggestions: Serve 1718 rice prawn biryani with a side of raita, pickle, or a fresh salad for a flavorful and satisfying meal.

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