In a thick bottomed pan heat oil/clarified butter. Add coriander seeds and bay leaf. Once coriander seeds start to crackle add chicken pieces and cook on high heat for 5 minutes.
Add chopped onion, garlic, ginger and green chillies, cook for for another 3 to 4 minutes stirring regularly. Add chopped bell peppers, green peas, salt, saffron and rest of powdered spices. Mix well, add tomatoes and cook on medium heat for another 5 minutes.
Add rice, sprinkle salt and give it a good mix. Add 500 ml of hot chicken stock or boiling water. Adding boiling water helps in maintaining temperature for faster cooking. Let it simmer for 20minutes, stirring lightly in between. Add more stock/water if necessary.
Once rice appears to be nearly cooked, arrange king prawns on top and sprinkle chopped coriander/ cilantro leaves. Cover and let it cook for another 10 minutes or till prawns turn pink. Garnish with lemon wedges and serve hot.