In a large skillet, melt ghee over medium heat. Sauté sliced onion for about 15 minutes until golden brown.

Add minced garlic, cumin seeds, and turmeric to the skillet. Sauté for an additional 2 minutes.

Stir in fresh cilantro, dill, and dried fenugreek leaves. Mix and set aside.

In a large pot, bring water to a boil. Add soaked rice and cook for 5-8 minutes until slightly softened.

In a non-stick pot, melt ghee over low heat. Layer saffron-infused rice at the base to create Tahdig.

Layer remaining rice and herb mixture alternately in the pot. Gently fluff rice while ensuring the Tahdig remains intact.

Cover the pot and steam rice on medium-low heat for 45 minutes.

In a separate pan, heat olive oil. Sauté prawns seasoned with spice mix for about 2 minutes per side.

Remove prawns and drizzle with lime juice. Serve rice on a platter and arrange prawns on top, garnish accordingly.