Clean,de-vein prawns, apply a little salt and keep aside for 5 minutes, wash off the salt
Heat ½ tablespoon of oil and 1 teaspoon of butter in a non-stick pan, add the prawns and the grated ginger-garlic,saute for 3-4 minutes and keep aside
Heat some more oil and butter in non stick kadai
Add all the spices except the pounded pepper- corns and chopped green chillies, add sliced onion and saute till golden brown
Add dill leaves and green chillies, saute for 5 to 7 minutes
Add the boiled corn and salt
Mix in the cooked rice, sauted prawns and the pounded pepper cover for 3 to 4 minutes
Serve hot with raita and roasted papad
*Red,Yellow bell peppers can be added if desired