Heat oil in a large saucepan (nonstick) and fry chopped onion till soft. Add cinnamon, green chilies, curry leaves, ginger and garlic paste. Fry till onion turns light brown.

Now add chopped tomatoes, red chili powder, coriander powder, cumin powder, turmeric powder and vegetable stock cube. Fry for a minute and add all the vegetables (potato, carrot, and green peas). Pour 1 cup of water, cook on low heat till vegetables are partially cooked.

Add the prawns, capsicum, garam masala powder and lemon juice. Cook for a minute and add remaining 3 cups of water. Taste the water to see if you need to add more salt and adjust the seasoning accordingly. Bring the water to a boil.

Once the water starts to boil add the soaked rice, chopped coriander leaves, and vinegar. Stir well and wait for the water to boil again. Once the water starts boiling, place the lid and cook the pulao on low heat for about 10 – 15 minutes. Stir once and cook till no moisture is left.

When the rice is cooked switch off the heat and let it stand for 10 more minutes with the lid on.

Serve hot.